Crockpot Ravioli Lasagna

Brown the Meat: In a skillet, brown the ground beef (or sausage) over medium heat. Drain off any excess grease. If using onion, cook it with the meat until softened. Add minced garlic during the last minute of cooking.
Prepare the Sauce: Stir in the pasta sauce, diced tomatoes (if using), garlic powder, Italian seasoning (if using), salt, and pepper. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld.
Layer in the Crockpot:
Spread a thin layer of the sauce mixture on the bottom of the crockpot.
Arrange half of the frozen ravioli in a single layer over the sauce.
Sprinkle half of the mozzarella and cheddar cheese over the ravioli.
Spoon half of the remaining sauce over the cheese.
Repeat layers: ravioli, mozzarella/cheddar cheese, and sauce.
Sprinkle the Parmesan cheese over the top. If the sauce looks thick, add the extra 1/2 cup of pasta sauce to the top layer.
Cook: Cover the crockpot and cook on low for 3-4 hours, or on high for 2-3 hours, or until the ravioli is tender and the cheese is melted and bubbly. Cooking times may vary depending on your crockpot.
Rest: Let the lasagna rest for 10-15 minutes before serving. This helps it to set up a bit.
Garnish and Serve: Garnish with fresh basil or parsley, if desired. Serve hot.
Tips and Variations: