2. Assemble in the Crockpot:

Spread ⅓ of the pasta sauce mixture on the bottom of the slow cooker.

Layer half of the frozen ravioli over the sauce.

Sprinkle ⅓ of the mozzarella, cheddar, and Parmesan cheese on top.

Repeat layers: sauce → ravioli → cheese, ending with cheese on top.

3. Slow Cook to Perfection:

Cover and cook on LOW for 4 hours or HIGH for 2–3 hours, until the ravioli is tender and the cheese is fully melted.

4. Serve & Enjoy!

Garnish with fresh basil or parsley for a pop of color! 🌿

Serve with garlic bread and a side salad for the ultimate Italian meal! 🍞🥗

💡 Tips for Success:

Want More Flavor? Add ½ teaspoon crushed red pepper flakes for a spicy kick! 🌶️

Make It Meatless! Swap ground beef for sautéed mushrooms or plant-based crumbles.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Why You’ll Love It:

This Crockpot Ravioli Lasagna is super easy, cheesy, and packed with flavor! It’s the ultimate comfort food with minimal prep—just layer, set it, and forget it! Perfect for busy families, potlucks, or when you need a cozy meal with zero fuss! 🍝🧀✨