Ingredients:
Ravioli Lasagna with Beef and Cheese Cooked in a Slow Cooker with Spinach
Six Ezoic Servings
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
Instructions:
While the olive oil is heating in a pan over medium heat, sauté the garlic and onion until they become translucent.
Toss in the ground beef, season with pepper and salt, and brown it in a pan. Get rid of any extra fat.
The ezoic
Before setting aside, combine the meat mixture with half of the marinara sauce.
Before using a slow cooker, coat the inside with nonstick cooking spray.
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Place a little amount of the leftover marinara sauce onto the base of the slow cooker.
The ezoic
Arrange the beef ravioli in a single layer over the sauce. Then, add another layer of meat and sauce. Top it off with fresh spinach. Finally, garnish with mozzarella and Parmesan cheeses.
Continue stacking the ingredients until you’ve used them all, and then top it off with cheese.
To make the ravioli soft and the cheese bubbling, cover and simmer on low for four to six hours.
Before serving, garnish with dried Italian herbs and, if desired, red pepper flakes.
Changes and Hints
You may make it leaner by using ground chicken or turkey instead of beef. Remove the hot pepper flakes and replace the spinach with a mild vegetable, such as zucchini, to make it more suitable for children. If you’re in the mood for something a little more daring, you may add a layer of sautéed garlic mushrooms for depth of flavor or toss in some ricotta cheese for added richness.
Enjoy!