Ingredients:

  • 2 tablespoons (30 ml) Olive Oil
  • 1 medium Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 lb (450g) Ground Italian Sausage or Ground Beef (85/15)
  • 28 oz (794g) Canned Crushed Tomatoes
  • 2 tablespoons (30g) Tomato Paste
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • Salt and Freshly Ground Black Pepper, to taste
  • 15 oz (425g) Whole Milk Ricotta Cheese
  • 1 large Egg, lightly beaten
  • 1/4 cup (60 ml) Fresh Parsley, chopped
  • 1/2 cup (50g) Grated Parmesan Cheese, plus extra for topping
  • 24 oz (680g) Cheese Ravioli (refrigerated or frozen)
  • 3 cups (12 oz bag) Shredded Low-Moisture Mozzarella Cheese
  • 1/2 cup (50g) Grated Parmesan Cheese, for top layer

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Sauté onions until translucent (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
  2. Add ground sausage/beef. Brown thoroughly, breaking it up with a spoon. Drain off any excess fat.
  3. Stir in crushed tomatoes, tomato paste, oregano, and basil. Season generously with salt and pepper. Bring to a gentle simmer, then reduce heat and let it cook for at least 15 minutes.
  4. In a medium bowl, whisk together the ricotta cheese, 1 egg, chopped parsley, and 1/2 cup of Parmesan cheese. Season lightly with salt and pepper to create the ricotta mixture.
  5. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  6. Assemble Layer 1 (Base): Spread a thin, even layer (about 1 cup) of the meat sauce across the bottom of the prepared baking dish.
  7. Assemble Layer 2 (Ravioli): Arrange half of the ravioli in a single layer over the sauce.
  8. Assemble Layer 3 (Cheese): Dollop half of the ricotta mixture evenly over the ravioli layer. Sprinkle with 1 cup of the shredded mozzarella.
  9. Assemble Layer 4 (Sauce & Second Ravioli): Ladle another 1.5 cups of meat sauce over the cheese layer. Top this with the remaining half of the ravioli.
  10. Spread the remaining ricotta mixture over the second ravioli layer. Pour the remaining meat sauce evenly over everything. Finally, sprinkle the remaining 2 cups of mozzarella and the final 1/2 cup of Parmesan over the top.
  11. Cover the dish tightly with foil. Bake for 30 minutes.
  12. Remove the foil and continue baking for another 10–15 minutes, or until the cheese is bubbly and golden brown.
  13. Let the lasagna rest on the counter for 10–15 minutes before slicing and serving.