10 ouncesfresh cheese ravioli (2 packages, cooked al dente; I use Trader Joe’s)
grated Parmesan cheese(optional for serving)
Preheat oven to 375°F. Spray a 9×13 pan with cooking spray.
In large skillet over medium heat, saute onions until soft. Add garlic and stir for 1 minute. Next, add beef and sausage to onions and garlic and turn up heat to medium-high. Cook until browned and no longer pink. Drain grease, then stir in sauce and crushed tomatoes.
Spread thin layer of meat sauce into bottom of baking dish. Arrange a layer of cooked ravioli over the sauce. Sprinkle mozzarella cheese and Italian cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Add more cheese if desired.
Cover ravioli lasagna with aluminum foil. Bake for 45 minutes or until hot. Take foil off and bake about 15 minutes more or until bubbly at edges.
Let baked ravioli rest for about 10 minutes before slicing. Sprinkle with Parmesan cheese before serving if desired.
Use 1-2 jars of sauce, depending on how much you like.