Ravioli Lasagna

Heat a large pot or Dutch oven on medium heat. Add the olive oil.

Add the onion and garlic and saute until soft, about 3 minutes.

Add the ground beef and cook until brown.

Add the puree, sauce, diced tomatoes, paste, sugar, basil, salt, oregano, pepper, and bay leaves. Stir until well combined.

Reduce heat. Cover and simmer for at least 45 minutes, stirring frequently.

Preheat oven to 400° F.

In a medium bowl, beat the egg.

Add the ricotta, 1/2 cup of the Parmesan cheese, and parsley. Mix until well combined.

Generously coat a deep 9 X 13-inch baking dish with cooking spray, and layer a rimmed baking pan with tin foil. Remove the bay leaves from the meat sauce.

Place about 2 cups of sauce on the bottom of the pan.

Place half of the frozen ravioli in a single layer over the sauce.

Place dollops of the ricotta mixture over the ravioli, and with an offset spatula, spread the mixture evenly to the edges of the pan.

Sprinkle 2 cups of the mozzarella over the ricotta.

Completely cover with about 2-3 cups of sauce, making sure to spread the sauce into the corners and along the edges.

Place remaining ravioli over the sauce and cover with another 2 cups of meat sauce.

Sprinkle remaining cup of mozzarella and 1/4 cup Parmesan cheese over the sauce.

Place the pan of lasagna onto the foil-lined baking sheet. This allows for easier clean-up should it bubble over in the oven or spill over when cutting into at the table. Spray a piece of tin foil with cooking spray and place spray side down on top of the baking dish.

Bake covered for 30 minutes. Remove tin foil, and cook for an additional 20-25 minutes. Cover lightly with tin foil if top is browning too fast (as mine did in the pictures 🤪).