Let’s dive into the fun part—assembling your masterpiece! You’ll find that making this recipe is as soothing as enjoying it.

1. In a large skillet over medium heat, brown the ground meat with the diced onion and minced garlic until the meat is cooked through and the onion is translucent. Drain any excess fat.
2. Add the marinara sauce, diced tomatoes, oregano, basil, salt, and pepper to the skillet. Stir to combine and let the mixture simmer for about 5 minutes.
3. Lightly grease the inside of your crockpot. Spread a thin layer of the meat sauce on the bottom.
4. Layer half of the frozen ravioli over the sauce, followed by half of the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese.
5. Repeat the layers, starting with the remaining meat sauce, then the rest of the ravioli, ricotta, mozzarella, and Parmesan cheeses.
6. Cover and cook on low for 4-5 hours or until the ravioli is tender and the cheese is bubbly and golden.
7. Let the lasagna rest for about 10 minutes before serving, allowing it to firm up and making it easier to slice.