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Ravioli Lasagna with Beef and Cheese Cooked in a Slow Cooker with Spinach

1 tsp. olive oil
1 sliced onion
2 minced cloves of garlic
1 lb. ground beef
1 tsp. salt
1/2 tsp. ground pepper
1 jar of marinara sauce (24 oz.)
1 packet of beef ravioli (25 oz.)
1 bag (10 oz.) of washed and trimmed fresh spinach
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tsp. dried Italian herbs
(Optional) 1/4 tsp. red pepper flakes

1. Heat olive oil in a pan over medium heat, then sauté garlic and onion until translucent.
2. Add ground beef, season with salt and pepper, and brown it in the pan. Drain any excess fat.
3. Combine the cooked beef with half of the marinara sauce before setting it aside.
4. Coat the inside of a slow cooker with nonstick cooking spray.
5. Spread a small amount of the remaining marinara sauce on the base of the slow cooker.
6. Arrange the beef ravioli in a single layer over the sauce, then add another layer of beef mixture and sauce. Top with fresh spinach, mozzarella, and Parmesan cheeses.
7. Continue layering the ingredients until all are used, then top with cheese.
8. Cover and cook on low for 4 to 6 hours until the ravioli are tender and the cheese is bubbling.
9. Before serving, garnish with dried Italian herbs and, if desired, red pepper flakes.

Changes and Tips:
You can make it leaner by using ground chicken or turkey instead of beef.
Remove the red pepper flakes and replace spinach with a mild vegetable like zucchini for a kid-friendly version.
For a more adventurous flavor, add a layer of sautéed garlic mushrooms or mix in some ricotta cheese for added richness.

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