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Slow Cooker Mushroom and Beef Cheese Ravioli Lasagna

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Slow Cooker Mushroom and Beef Cheese Ravioli Lasagna is a delicious and comforting dish that’s perfect for busy weeknights or a cozy family dinner. This recipe combines ground beef, mushrooms, marinara sauce, and cheese ravioli to create a hearty and satisfying meal. The slow cooker makes the process simple and convenient. In this blog post, we’ll guide you through the step-by-step process of making Slow Cooker Mushroom and Beef Cheese Ravioli Lasagna, provide helpful cooking notes, and offer variations to suit different tastes and dietary preferences.

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Ingredients

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (24 oz) jar marinara sauce
  • 1 (8 oz) package mushrooms, sliced
  • 1 (25 oz) bag frozen cheese ravioli
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional: 1/2 cup red wine

Instructions

Step 1: Prepare the Beef and Mushroom Mixture

  1. Brown the Ground Beef:
    • In a large skillet over medium heat, brown the ground beef until it’s no longer pink. Drain any excess fat.
  2. Add Onions and Garlic:
    • Add the chopped onion and minced garlic to the skillet. Cook for about 5 minutes until the onion is soft and translucent.
  3. Add Mushrooms:
    • Add the sliced mushrooms to the skillet and cook for an additional 5 minutes until they are tender.
  4. Add Marinara Sauce and Wine (if using):
    • Stir in the marinara sauce and red wine (if using). Season with dried basil, dried oregano, salt, and pepper. Let the mixture simmer for a few minutes to combine the flavors.

Step 2: Assemble the Lasagna in the Slow Cooker

  1. Layer Ingredients:
    • Spoon a layer of the meat and mushroom sauce into the bottom of the slow cooker.
    • Place a layer of frozen cheese ravioli over the sauce.
    • Sprinkle a layer of shredded mozzarella cheese and grated Parmesan cheese over the ravioli.
    • Repeat the layers until all the ingredients are used up, ending with a layer of cheese on top.

Step 3: Cook the Lasagna

  1. Set the Slow Cooker:
    • Cover the slow cooker with the lid and cook on low for 4-6 hours or on high for 2-3 hours, until the cheese is melted and bubbly, and the ravioli is cooked through.

Step 4: Serve

  1. Let It Rest:
    • Allow the lasagna to rest in the slow cooker for about 10 minutes before serving to help it set.
  2. Serve:
    • Serve the Slow Cooker Mushroom and Beef Cheese Ravioli Lasagna hot, garnished with fresh basil or parsley if desired.

Cook Notes and Variations

Cook Notes:

  • Ground Beef: Ensure the ground beef is fully cooked and drained of excess fat to prevent a greasy sauce.
  • Cheese: Use freshly grated Parmesan cheese for the best flavor and melting quality.

Variations:

  • Vegetarian Lasagna:
    • Omit the ground beef and increase the amount of mushrooms or add other vegetables such as zucchini, spinach, or bell peppers.
  • Spicy Lasagna:
    • Add red pepper flakes or use spicy Italian sausage instead of ground beef for a kick of heat.
  • Different Cheeses:
    • Experiment with different cheeses such as ricotta or provolone for a different flavor profile.

Frequently Asked Questions (FAQs)

1. Can I use fresh ravioli instead of frozen?

Yes, you can use fresh ravioli, but reduce the cooking time to avoid overcooking the pasta.

2. How do I store leftovers?

Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

3. Can I freeze this lasagna?

Yes, you can freeze the cooked lasagna. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

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4. What can I serve with Slow Cooker Mushroom and Beef Cheese Ravioli Lasagna?

This lasagna pairs well with a fresh green salad, garlic bread, or steamed vegetables.

5. Can I make this dish ahead of time?

Yes, you can assemble the lasagna in the slow cooker, cover, and refrigerate it for up to 24 hours before cooking. Add a few extra minutes to the cooking time if starting from cold.

Slow Cooker Mushroom and Beef Cheese Ravioli Lasagna is a comforting and delicious meal that’s perfect for any occasion. With its hearty layers of ground beef, mushrooms, marinara sauce, and cheese ravioli, this dish is sure to become a family favorite. Whether you’re making it for a busy weeknight dinner or a special meal, this recipe is easy to follow and full of delightful flavors. Give this Slow Cooker Mushroom and Beef Cheese Ravioli Lasagna a try and enjoy a satisfying and comforting meal. Happy cooking!