Ravioli Lasagna

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1 lb. 90% to 93% lean ground beef
18 to 20 oz. small four cheese ravioli, uncooked, recommend Trader Joe’s or Buitoni’s small variety
1 (24 oz) jar marinara sauce or tomato basil sauce
1/2 cup half and half
3 Tbsp chopped fresh basil
1/2 tsp red pepper flakes (optional for spicy heat)
2 cups shredded mozzarella
1/2 cup finely shredded parmesan cheese
Salt and black pepper
Non-stick olive oil cooking spray

Heat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
Spray a 12-inch non-stick skillet with non-stick cooking spray and heat over medium-high heat.
Crumble in ground beef into small chunks and let sear until browned on bottom, about 3 minutes then turn and crumble up beef. Continue to cook and crumble until cooked through.
Remove form heat, pour in marinara sauce and half and half, add basil and red pepper flakes if using. Season with salt and pepper to taste, stir.
Spread 1 cup of the sauce into prepared baking dish. Align 1/3 of the ravioli on bottom of the dish.
Spread 1 1/2 cups sauce over ravioli layer and sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly over. Top with another layer of 1/3 of the ravioli.
Spread 1 1/2 cups sauce over second ravioli layer, Top with another layer of the last 1/3 of the ravioli.
Finish spreading over remaining sauce (about 1 to 1 1/2 cups), and remaining 1 cup mozzarella and 1/4 cup parmesan.
Cover with foil and bake 25 minutes. Uncover and bake until cheese is melted and topping is lightly golden brown, about 15 minutes.
Let cool a few minutes before slicing. If desired you can garnish with more basil or chopped parsley.

Ravioli Lasagna#