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Nothing says “hug me” like a bowl of beef and cheese ravioli lasagna when the weather turns cooler and the leaves begin to change color. The classic tastes of lasagna are infused with a pleasant twist in this slow cooker variation, which has beef-stuffed ravioli and layers of fresh spinach. This recipe is perfect for weeknights when you’re short on time but yet want a home-cooked meal since the flavors are intensified by slow cooking.
A fresh Caesar salad and warm garlic breadsticks are the perfect accompaniments to this beef and cheese ravioli lasagna with spinach that you can make in a slow cooker. A basic garden salad tossed in balsamic vinaigrette is another option for a more delicate presentation. Keep some space in your diet for dessert, such gelato or tiramisu.
Ravioli Lasagna with Beef and Cheese Cooked in a Slow Cooker with Spinach
Six Ezoic Servings
Recipe Items
1-tsp. olive oil
one sliced onion
2 minced cloves of garlic
ground beef, one pound
one teaspoon of salt
half a teaspoon of ground pepper
1 jar of marinara sauce, 24 oz.
one packet of beef ravioli (25 oz.)
One 10-oz bag of washed and trimmed fresh spinach
Tossed mozzarella cheese, 2 cups
Parmesan cheese, half a cup grated
half a teaspoon of dried herbs from Italy
(Optional) 1/4 teaspoon of red pepper flakes
Guides for Ezoic Zones
While the olive oil is heating in a pan over medium heat, sauté the garlic and onion until they become translucent.
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