Prepare Your Meat Sauce: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until browned. Drain any excess grease.

Stir in the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the crushed tomatoes, tomato sauce, tomato paste, and water (or red wine). Stir well to combine.

Season with Italian seasoning, salt, and pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes to allow the flavors to meld.

Preheat Oven & Prep Dish: While your sauce simmers, preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Mix the Ricotta Filling: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and dried parsley. Mix thoroughly until smooth.

Assemble the Bake – First Layer: Spread about 1/3 of your meat sauce evenly over the bottom of the prepared baking dish. Arrange half of the frozen ravioli in a single layer over the sauce.

Assemble the Bake – Second Layer: Carefully dollop and spread half of the ricotta cheese mixture over the ravioli layer. Sprinkle about 1/3 of the shredded mozzarella cheese over the ricotta.

Assemble the Bake – Third Layer: Spread another 1/3 of the meat sauce over the mozzarella layer. Place the remaining half of the frozen ravioli on top of the sauce.

Assemble the Bake – Final Layers: Dollop and spread the remaining ricotta mixture over the second ravioli layer. Top with the remaining meat sauce. Finally, sprinkle the remaining mozzarella cheese evenly over the top.

Bake to Perfection: Cover the baking dish loosely with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Rest & Serve: Once out of the oven, let the ravioli lasagna bake rest for 10-15 minutes. Garnish with fresh basil or parsley, if desired, and serve warm.