1-First Step: Prep and Ricotta Mixture Gather ingredients and preheat the oven to 350°F. In a medium bowl, combine 1 cup ricotta, 1 beaten egg, 1/4 cup grated parmesan cheese, 3/4 teaspoon oregano, 3/4 teaspoon basil, 3/4 teaspoon parsley, and 1/2 teaspoon salt. Stir until smooth and set aside. This ricotta mixture will be dolloped across the meat layers for creamy pockets in the finished dish.

2-Second Step: Make the Meat Sauce 1. Heat a large pot over medium-high heat and season 1/2 lb ground beef with salt and pepper. Add the beef, 1/2 lb ground Italian sausage, and 1 small diced yellow onion. Cook, stirring, until meats are browned and onions are softened, about 6-8 minutes. 2. Carefully drain excess grease from the pot, then return to medium heat. Add 3 cloves minced garlic, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 tablespoon tomato paste, and 3/4 teaspoon Italian seasoning. Cook, stirring, for 1-2 minutes to bloom the spices and deepen the flavors. 3. Stir in the remaining marinara sauce (reserve 1 heaping cup for the bottom of the dish) and 1/2 cup chicken broth. Bring to a simmer and cook uncovered for 5-8 minutes so the sauce reduces slightly and concentrates.

3-Third Step: Layer the Casserole Grease a deep 9 x 13-inch casserole dish. Spread 1 heaping cup of marinara sauce over the bottom of the dish to prevent sticking and add a saucy base. Arrange half of the 40 oz refrigerated uncooked ravioli in a single layer over the sauce. Spoon half of the meat sauce evenly over the ravioli. Dollop the prepared ricotta mixture evenly over the meat sauce using spoonfuls to create pockets of creaminess. Add the remaining ravioli in a second layer, then top with the rest of the meat sauce. Finish by sprinkling 2 cups shredded low moisture whole milk mozzarella cheese over the top.

4-Fourth Step: Bake and Finish Cover the dish and bake at 350°F for 35 minutes. If using foil as a cover, spray the foil side with non-stick spray to prevent sticking. After 35 minutes, remove the cover and broil at 450°F or use the low broil setting for up to 3 minutes to brown the mozzarella. Watch closely during broil to avoid burning.

5-Final Step: Rest and Serve Let the ravioli lasagna rest for 5-10 minutes before serving so layers set and slices hold together. Serve warm with a crisp salad and garlic bread for a complete family-style meal. This recipe yields about 12 servings.