In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat and stir in your choice of pasta sauce and garlic powder, allowing it to simmer for 5 minutes.

Spread a thin layer of the meat sauce at the bottom of your crockpot. Layer half of the frozen cheese ravioli on top, followed by half of the remaining meat sauce.

Repeat the layers with the remaining ravioli and sauce, finishing with a final layer of sauce.

Sprinkle a generous layer of shredded mozzarella cheese, followed by cheddar and grated Parmesan over the last layer of meat sauce.

Cover the crockpot and set it to cook on low for 4-5 hours or high for 2-3 hours. It's ready when the ravioli are tender and the cheese is bubbling.

Once cooking is complete, let the lasagna sit for 10-15 minutes before serving.