Slow Cooker Artichoke and Sun-Dried Tomato Beef and Cheese Ravioli Lasagna is a delicious, easy-to-make dish that combines the savory flavors of ground beef, artichokes, sun-dried tomatoes, and cheese ravioli. Perfect for busy weeknights or a cozy weekend dinner, this dish allows you to enjoy the comfort of lasagna with minimal effort. Let’s dive into the recipe and learn how to make this mouthwatering meal step-by-step.
Ingredients
- 1 pound ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 jar (8.5 oz) sun-dried tomatoes in oil, drained and chopped
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 package (25 oz) frozen beef & cheese ravioli
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
Step 1: Prepare the Beef Mixture
- Cook the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until browned and cooked through. Drain any excess fat.
- Add Onion and Garlic: Add the finely chopped onion and minced garlic to the skillet. Cook for 3-4 minutes until the onion is translucent and the garlic is fragrant.
- Add Artichokes and Sun-Dried Tomatoes: Stir in the chopped artichoke hearts and sun-dried tomatoes. Cook for an additional 2-3 minutes.
Step 2: Assemble the Lasagna in the Slow Cooker
- Layer the Ingredients: In the bottom of your slow cooker, spread a thin layer of marinara sauce. Add a layer of frozen beef and cheese ravioli on top of the sauce.
- Add Beef Mixture: Spoon a portion of the beef mixture over the ravioli. Sprinkle with a handful of shredded mozzarella cheese and a bit of grated Parmesan cheese.
- Repeat Layers: Continue layering with marinara sauce, ravioli, beef mixture, and cheeses until all ingredients are used, ending with a layer of cheese on top.
- Season: Sprinkle the top layer with dried basil, dried oregano, salt, and pepper.
Step 3: Cook the Lasagna
- Slow Cook: Cover the slow cooker with the lid and cook on low for 4-5 hours, or on high for 2-3 hours, until the ravioli is tender and the cheese is melted and bubbly.
Serving
- Garnish: If desired, garnish with fresh basil or parsley for a pop of color and added flavor.
- Serve: Serve the lasagna hot, straight from the slow cooker. Pair it with a fresh salad and garlic bread for a complete meal.
Cooking Notes
- Ground Beef: You can substitute ground beef with ground turkey or chicken for a lighter option.
- Cheese: Feel free to use different types of cheese, such as provolone or ricotta, to suit your taste preferences.
- Vegetables: Add other vegetables like spinach, bell peppers, or mushrooms for extra nutrition and flavor.
Frequently Asked Questions
Q: Can I make this dish ahead of time? A: Yes, you can assemble the lasagna in the slow cooker the night before. Store it in the refrigerator, then start the slow cooker in the morning.
Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Q: Can I freeze this dish? A: Yes, you can freeze the cooked lasagna. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Keto/Low Carb Version
To make a keto or low-carb version of this recipe, follow these modifications:
- Ravioli: Use zucchini or eggplant slices instead of ravioli.
- Marinara Sauce: Ensure the marinara sauce used is low in carbs and sugar-free.
- Cheese: Use full-fat cheese options.
Slow Cooker Artichoke and Sun-Dried Tomato Beef and Cheese Ravioli Lasagna is a flavorful, comforting dish that’s perfect for any occasion. With minimal preparation and the convenience of the slow cooker, you can enjoy a delicious, homemade lasagna without the fuss. Try this recipe today and delight your family with a hearty and satisfying meal!
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