Gave this a go twice and it was awesome each time! Keen to make it again.

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.

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

1. In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and minced garlic and sauté until softened, about 3-4 minutes.
2. Add marinara sauce, diced tomatoes, dried basil, dried oregano, salt, and pepper to the skillet. Stir to combine and let it simmer for a few minutes.
3. Grease your slow cooker with a bit of olive oil or cooking spray.
4. Spread a thin layer of the meat sauce on the bottom of the slow cooker.
5. Place a single layer of frozen cheese ravioli on top of the sauce.
6. Sprinkle a layer of chopped spring vegetables over the ravioli.
7. Dollop spoonfuls of ricotta cheese over the vegetables, then sprinkle with a bit of shredded mozzarella.
8. Repeat the layering process (meat sauce, ravioli, vegetables, ricotta, mozzarella) until all ingredients are used, ending with a final layer of meat sauce and a generous topping of mozzarella and Parmesan cheese.
9. Cover and cook on low for 4-5 hours, or until the ravioli are tender and everything is heated through and bubbly.
10. Let the lasagna rest for about 10 minutes before serving to allow it to set and make cutting easier.

Variations & Tips
Feel free to mix and match the vegetables based on what you have on hand or your family’s preferences. You could swap the ground beef for ground turkey or even a meatless crumble if you’re aiming for a vegetarian version. If you’re short on time, you could also use canned prepared pasta sauce instead of marinara and diced tomatoes. And if you like things a bit spicy, a pinch of red pepper flakes added to the meat sauce can give it just the kick you need.

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