Ravioli Lasagna

Ingredients

• 2 tablespoons olive oil
• 1 pound (450 grams) ground beef
• 1 teaspoon italian seasoning
• ¼ teaspoon ground black pepper
• 32 ounces (900 grams) marinara sauce
• ¼ teaspoon salt optional, taste the sauce before adding
• 24 ounces (1.5 pounds) (680 grams) ravioli frozen or chilled
• 15 ounces (425 grams) ricotta cheese
• ½ cup (43 grams) shredded parmesan cheese
• 2 cups (240 grams) shredded mozzarella cheese
• Fresh basil or parsley chopped for garnish

Instructions

1. Preheat the oven to 350°F/180°C.
2. In a skillet over medium-high heat, heat olive oil and cook the beef breaking it apart with a spatula or a wooden spoon as you cook it. Drain grease, and return to the stovetop.
3. Add Italian seasoning, ground pepper, and marinara. Stir and simmer for 5 minutes, taste the sauce and see if it needs any salt (I find marinara to be salty enough). Remove from heat.
4. In a 9×13 casserole dish, layer a third of the meat sauce, half of the ravioli, and half of the ricotta.
5. Then add another third of the meat sauce, the remaining ravioli, and the remaining ricotta. Finish with the rest of the meat sauce, and finally, top with the shredded mozzarella and parmesan cheese.
6. Cover tightly with foil, and bake for 30 minutes. Uncover and bake for 15 more minutes. If desired place under the broiler for 1-2 minutes. Serve warm.