Crockpot Ravioli Lasagna 
Ingredients:
1 pound ground beef or Italian sausage
1 onion, diced
2 cloves garlic, minced
1 can (24 ounces) marinara sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper to taste
1 package (25 ounces) frozen cheese ravioli
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Instructions:
In a skillet, cook ground beef or Italian sausage over medium heat until browned; drain excess grease.
Add diced onion and minced garlic to the skillet; cook until softened, about 2-3 minutes.
Stir in marinara sauce, diced tomatoes (with their juices), dried basil, dried oregano, salt, and black pepper.
Spread a thin layer of the meat sauce mixture on the bottom of the crockpot.
Arrange a single layer of frozen cheese ravioli on top of the sauce.
Sprinkle shredded mozzarella cheese over the ravioli.
Repeat layers, ending with a layer of cheese on top.
Cover and cook on low heat for 4-6 hours or until the ravioli are tender and the cheese is melted and bubbly.
Sprinkle grated Parmesan cheese over the cooked lasagna.
Serve the Crockpot Ravioli Lasagna hot, garnished with fresh basil leaves if desired.
Notes 
:
You can add additional vegetables like spinach, mushrooms, or bell peppers to the sauce for extra flavor and nutrition.
For a vegetarian version, omit the ground beef or sausage and use vegetable broth instead of chicken broth.
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
