Preheat the oven to 350 degrees

Spray a 9x13 pan with non-stick cooking spray and set aside.

In a medium skillet over medium heat, brown the sausage and break into small pieces. (You may need to add a splash or two of vegetable oil if it sticks too much.)

Once browned, add in the Italian seasoning, black pepper and the marinara sauce.

Stir to mix and simmer on low for 3-5 minutes. Taste and if it needs salt, add the ¼ teaspoon of salt. Otherwise, omit.

Add 1/3 of the meat sauce to the bottom of the 9x13 pan.

Add a layer of Ravioli on top of the meat sauce.

Add 1/3 of the Ricotta to the top of the ravioli. (Don’t worry if it looks skimpy, it will all melt together.)

Add 1/3 of the shredded Mozzarella to this layer.

Repeat this process for the next two levels ending with shredded cheese.

Cover tightly with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes or until the cheese is melted and the lasagna is bubbling.

Allow to cool and set up before serving with fresh minced basil and a sprinkling of fresh parmesan.