Step 1: Brown the Meat

In a large skillet, cook the ground beef over medium heat until it is browned and no longer pink. As it cooks, use a spatula to break it up into small crumbles. If using ground chicken, it may release more moisture, so cook until any excess liquid evaporates.

Once the meat is fully cooked, drain any excess fat. This prevents the lasagna from becoming too greasy.

Step 2: Season the Meat and Sauce

Stir in the pasta sauce, garlic powder, onion powder, salt, and pepper. Allow the mixture to simmer for about five minutes to help the flavors blend together. This step ensures that the sauce is well-seasoned and rich before layering it into the slow cooker.

Step 3: Layer the Ingredients in the Slow Cooker

Grease the inside of the slow cooker with a light layer of cooking spray to prevent sticking. Then, begin layering the ingredients in the following order:

1. Spread a thin layer of meat sauce at the bottom of the slow cooker. This prevents the ravioli from sticking.
2. Add a layer of frozen ravioli, placing them evenly across the sauce.
3. Sprinkle a handful of mozzarella and cheddar cheese over the ravioli.
4. Repeat the layers—meat sauce, ravioli, and cheese—until all ingredients are used, finishing with a generous layer of cheese on top.

Step 4: Slow Cook to Perfection

Cover the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. The ravioli will become tender as it absorbs the flavors of the sauce, and the cheese will melt into a creamy, golden topping.

Step 5: Serve and Enjoy

Once fully cooked, turn off the slow cooker and let the lasagna sit for about 10 minutes. This helps it set slightly, making it easier to serve. Use a large spoon to scoop out portions and enjoy this comforting, cheesy dish.