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1
Preheat oven to 400 degrees.
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2
PREP PASTA
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3
Bring a pot of water to boil and season heavily with salt.
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4
Cook ravioli for about 6 minutes, until almost cooked through.
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5
Drain and lay flat on a plate to avoid then from clumping together.
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6
Set aside until ready to assemble the lasagna
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7
MAKE SAUCE
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8
Using a cuisinart pulse garlic onions and carrots a few times to combine and breakdown into a sort of paste.
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9
In a large sauce pan heat the olive oil Begin browning the meat in small batches. Be sure to brown the meat to the point of it becoming a little on the crispy side.
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10
Move browned meat over to one side of the pan.
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11
Add the onion, garlic, carrot mixture to the pan and cook until hot.
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12
Stir meat and veggie mix together in the pan.
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13
Deglaze the pan with the wine and cook for about 5 minutes.
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14
Season with salt and pepper.
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15
Add Worcestershire and beef stock and bring to a bubble.
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16
Add the crushed tomatoes and tomato sauce.
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17
Cook until the sauce becomes a bit thicker, about 10-20 minutes.
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18
In the last 10 minutes of cooking, add basil and the remove from heat.
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19
ASSEMBLE THE LASAGNA
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20
In a 9X13 baking dish, begin layering the lasagna.
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21
To the bottom f the dish evenly disperse 1 cup of the sauce.
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22
Take 1/3 of the ravioli and spread them out evenly in a layer over the sauce.
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23
Spread 1/4 cup of ricotta cheese over ravioli.
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24
Top with more sauce.
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25
Repeat this process 2 more times.
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26
Finish off with Mozzarella and Parmesan cheese on top.
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27
Bake lasagna for 10 minutes or until cheese is bubble.
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28
Remove from the oven and let sit for 15 minutes before serving.
