Ingredients
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
Preparation
- 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.
- In an other bowl, thoroughly combine the ricotta cheese, egg, parsley, and a dash of salt and pepper.
- In the base of the slow cooker, spread a thin layer of the meat and sauce mixture.
- 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.
- 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.