In a large skillet, heat 1 lb of ground beef over medium heat, cooking until browned and crumbly, about 6-8 minutes. Drain any excess fat and transfer the meat to a large bowl.

In the bowl with cooked ground beef, stir in 24 oz of pasta sauce, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Mix thoroughly and let the flavors meld for 3-5 minutes.

Grease the bottom of your crockpot. Start layering with a portion of the meat sauce, then add a layer of frozen cheese ravioli, sprinkle with 1 cup of shredded mozzarella, followed by 1 cup of shredded cheddar, and finish with 1/4 cup of grated Parmesan. Repeat layers until all ingredients are used.

Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours. Check for doneness during the last hour; the ravioli should be tender and the cheeses melted.

Turn off the crockpot and let the dish rest for about 10 minutes. Serve the lasagna hot and enjoy the warm, inviting layers.