Ingredients:

  • 1 Tablespoon Olive Oil
  • 1 pound Lean Ground Beef or Italian Sausage
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 x 24 oz jars High-Quality Marinara Sauce (approx. 5 cups total)
  • 20 ounces Frozen Ravioli (Cheese, Beef, or Spinach filling, do not thaw)
  • 1 cup Whole Milk Ricotta Cheese (full-fat preferred)
  • 1 Large Egg, lightly beaten
  • 1 teaspoon Dried Oregano
  • Salt and Black Pepper, to taste
  • 3 cups Low-Moisture Shredded Mozzarella (divided)
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 2 Tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Oven and Dish: Preheat oven temperature to 375°F (190°C). Lightly spray or grease a 9x13 inch baking dish.
  2. Build the Simple Meat Sauce: Heat oil in a large skillet over medium-high heat. Add onion and cook until softened (about 3 minutes). Add garlic and cook for 1 minute. Add ground beef or sausage, break up the meat, and cook until fully browned. Drain off any excess fat. Stir in the two jars of marinara sauce. Bring to a gentle simmer, remove from heat, and season with salt and pepper.
  3. Prepare the Cheesy Binder: In a medium bowl, combine the ricotta cheese, beaten egg, dried oregano, and a pinch of salt and pepper. Mix thoroughly until smooth.
  4. Assemble Layer 1: Pour about 1.5 cups of the prepared sauce into the bottom of the baking dish and spread evenly. Arrange half of the frozen ravioli in a single layer over the sauce.
  5. Assemble Layer 2: Drop small spoonfuls of the ricotta mixture evenly over the ravioli. Sprinkle half (about 1.5 cups) of the shredded mozzarella over the ricotta and ravioli. Drizzle 1 cup of sauce over this cheese layer.
  6. Assemble Final Layer: Arrange the remaining frozen ravioli over the sauce. Top the remaining ravioli with the rest of the sauce, followed by the remaining 1.5 cups of mozzarella and the grated Parmesan cheese.
  7. Bake and Rest: Cover the dish tightly with aluminum foil (poke a few small holes). Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
  8. Serve: Remove the lasagna from the oven and let it rest for 5–10 minutes to set up. Garnish with fresh parsley before slicing and serving.