Tried this out twice and it was a hit on both occasions! Eager to make it once more.

Lasagna is a beloved dish with roots deep in the heart of Italy, tracing back to the Middle Ages. Over the centuries, it has taken on countless variants, showcasing the versatility and creativity of cooks around the globe. This particular recipe, Slow Cooker Beef and Cheese Ravioli Lasagna, introduces a delightful twist by using frozen ravioli instead of traditional lasagna sheets, blending the rich, comforting layers of lasagna with the pleasant surprise of cheese-filled ravioli. It’s perfect for anyone looking to satiate those lasagna cravings with a bit less fuss, making it an ideal dish for busy weeknights or when you're craving something hearty without the elbow grease traditionally required.

A crisp, green salad dressed with a balsamic vinaigrette makes an excellent companion to this hearty dish, adding a splash of freshness and balance. For those looking to stick with the Italian theme, a side of garlic bread is a must to sop up the delicious sauce. If you’re into wine, a medium-bodied red, such as a Chianti, pairs wonderfully, cutting through the richness with its acidity.

Slow Cooker Beef and Cheese Ravioli Lasagna
Servings: 6-8

- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1 (24-ounce) jar marinara sauce
- 1 (25-ounce) bag frozen cheese ravioli
- 1 (15-ounce) container of whole milk ricotta cheese
- 1 large egg
- 2 tablespoons freshly chopped parsley, plus more for garnish
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until softened. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until browned. Drain any excess fat and mix in the marinara sauce. Remove from heat.

2. In a separate bowl, mix ricotta cheese, egg, parsley, and a pinch of salt and pepper until well combined.

3. Spread a thin layer of the beef and sauce mixture at the bottom of the slow cooker.

4. Layer half of the frozen ravioli over the sauce, followed by half of the ricotta mixture, half of the mozzarella, and a sprinkle of Parmesan.

5. Repeat the layers, ending with a generous layer of mozzarella and Parmesan.

6. Cover and cook on low for 4-6 hours, until the ravioli is tender and the cheese is bubbling.

7. Garnish with additional chopped parsley before serving.

- For a lighter version, ground turkey can be used instead of beef.
- Feel free to add spinach or mushrooms to the layers for an extra serving of veggies.
- If you enjoy a bit of spice, incorporating a teaspoon of red chili flakes into the beef mixture will add a nice warmth.
- Leftovers can be refrigerated and are just as delightful the next day. Simply reheat in the microwave or oven.

This slow cooker beef and cheese ravioli lasagna is more than just a meal; it's a creative journey into the heart of comfort food. Whether you're feeding a busy family or looking for an easy potluck dish, this recipe promises to warm bellies and hearts alike.