Had a go at this twice and it was fab both times! Really want to make it again.

If you're looking for a comforting and delicious meal to warm up your family on a chilly evening, this Slow Cooker Artichoke and Sun-Dried Tomato Beef and Cheese Ravioli Lasagna is just the ticket. Growing up in a small Midwestern town, hearty and wholesome meals were a staple on our dinner table. This dish combines the rich flavors of sun-dried tomatoes and tender artichokes with the satisfying textures of beef and cheese ravioli. It's a perfect, fuss-free meal that brings everyone together and can be prepped with minimal effort, making it ideal for busy families.

This lasagna pairs wonderfully with a simple green salad dressed with a tangy vinaigrette or a warm, crusty garlic bread to soak up all the delicious sauce. For a bit of extra greenery, steam some broccoli or green beans as a side. Finish off the meal with a slice of homemade pie or a scoop of vanilla ice cream for a truly comforting and satisfying dining experience.

Servings: 6-8 servings

1 pound ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) artichoke hearts, drained and chopped
1 jar (8.5 oz) sun-dried tomatoes in oil, drained and chopped
1 jar (24 oz) marinara sauce
1 can (14.5 oz) diced tomatoes, undrained
1 package (25 oz) frozen beef & cheese ravioli
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)

1. In a large skillet over medium heat, cook the ground beef until browned and cooked through. Drain excess fat.

2. Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent and fragrant.

3. Stir in the artichoke hearts and sun-dried tomatoes, followed by the marinara sauce and diced tomatoes. Season with dried basil, oregano, salt, and pepper to taste.

4. In the bottom of your slow cooker, spread a thin layer of the beef and vegetable mixture.

5. Place a single layer of frozen ravioli over the sauce, followed by a layer of the cheese mixture consisting of half mozzarella and half Parmesan cheese.

6. Repeat the layers, ending with a generous topping of mozzarella and Parmesan cheese.

7. Cover and cook on low for 4-5 hours or until the ravioli are tender and the cheese is melted and bubbly.

8. Garnish with fresh basil or parsley before serving, if desired.

To make this dish vegetarian, simply omit the ground beef and add extra vegetables like spinach, mushrooms, or zucchini. For picky eaters, you can use plain cheese ravioli instead of beef and cheese ravioli. If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce. You can also use fresh ravioli if you have them on hand, just reduce the cooking time slightly because fresh ravioli cooks faster.