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Loved all throughout the world, lasagna has its origins in medieval Italy.
Its many iterations throughout the years are a testament to the resourcefulness and imagination of chefs all across the world.
By combining the familiar, comfortable layers of lasagna with the unexpected, delicious filling of cheese-filled ravioli, this recipe for Slow Cooker Beef and Cheese Ravioli Lasagna adds a surprising twist.
If you’re seeking a way to satisfy your lasagna cravings without putting in as much effort as usual, this meal is for you.
It’s wonderful for hectic weeknights or when you just want something substantial.
To balance off the richness of the meal, try serving it with a fresh, green salad drizzled with balsamic vinaigrette.
To maintain the authentic Italian flavor, garlic bread is an essential accompaniment for soaking up the flavorful sauce.
A medium-bodied red wine, like a Chianti, would be perfect with it because of the acidity it adds to balance out the richness.
I gave this a go twice, and each time it was a smashing success! Wanting to do it again.
Recipe for Ravioli Lasagna with Slow Cooker Beef and Cheese, Yields 6-8 Servings
A medium-sized onion, coarsely diced; two cloves of minced garlic; one tablespoon of olive oil
– Ground beef, 1 lb.
1/4 teaspoon of Italian spice; salt and pepper to taste
• One 24-oz jar of marinara sauce
– One package of frozen cheese ravioli (25 ounces) – One container of whole milk ricotta cheese (15 ounces) – One big egg – Two teaspoons of freshly chopped parsley (plus extra for decoration) – One large egg
Two cups of cheese, one of grated Parmesan and three cups of shredded mozzarella
How to Follow
1. In a skillet set over medium heat, warm the olive oil. Saute the garlic and onion until they soften.
Brown the ground beef in a skillet with some salt, pepper, and Italian seasoning.
Remove any surplus of fat before combining with the marinara sauce. Take out of the heat.
2. In an other bowl, thoroughly combine the ricotta cheese, egg, parsley, and a dash of salt and pepper.
3. In the base of the slow cooker, spread a thin layer of the meat and sauce mixture.
4. Arrange 3/4 of the frozen ravioli on top of the sauce, then 1/2 of the ricotta mixture, 1/2 of the mozzarella, and last, a dusting of Parmesan.
Fifth, stack the layers again, finishing with a liberal amount of Parmesan and mozzarella.
Step 6: Simmer, covered, for four to six hours, or until ravioli is soft and cheese is bubbling.
7. Just before serving, garnish with extra chopped parsley.
Substituting ground turkey for the beef in this recipe makes it lighter.
Incorporate a teaspoon of red chili flakes into the beef mixture for a pleasant heat, and feel free to top with spinach or mushrooms for an additional serving of vegetables.
– A Keep any leftovers in the fridge for a delicious lunch or dinner the following day.
Put it back in the oven or microwave to warm it up.
This beef and cheese ravioli lasagna cooked in a slow cooker is an artistic odyssey into the very essence of comfort cuisine.
This recipe is sure to please everyone, whether you’re trying to feed a large family on the go or are searching for a quick and simple meal to bring to a potluck.