This slow cooker spring vegetable beef and cheese ravioli lasagna is one of those magical dishes that lets you savor hearty comfort food with a seasonal twist. Being a working professional trying to balance it all, I often find myself gravitating towards recipes that are as convenient as they are delicious. The beauty of this dish, aside from its cheesy goodness, is that it’s practically a one-pot wonder using frozen ravioli—making weekday meal prep a breeze. Perfect for busy nights when you crave a homemade meal without spending hours in the kitchen.
This lasagna is quite the star on its own, but pairing it with a simple mixed green salad or some steamed asparagus can add a refreshing touch. A side of garlic bread wouldn’t hurt either, to sop up that extra sauce. And if you’re feeling a bit indulgent, a glass of red wine complements the richness of the dish perfectly.
Slow Cooker Spring Vegetable Beef and Cheese Ravioli Lasagna
Servings: 6-8 servings
Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 24-ounce jar marinara sauce
1 15-ounce can diced tomatoes, drained
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 16-ounce bag frozen cheese ravioli
2 cups shredded mozzarella cheese
1 cup ricotta cheese
2 cups chopped spring vegetables (like zucchini, bell peppers, and spinach)
1/4 cup grated Parmesan cheese
Olive oil or cooking spray, for greasing the slow cooker
Directions
