Ravioli Lasagna

In a large skillet over medium-high heat, add the ground beef and break it apart.

Season the beef with onion powder, garlic powder, oregano, red pepper flakes, salt, and pepper.

Cook until the beef is fully browned, then drain off any excess grease.

Stir in the pasta sauce and let it simmer while you prepare the ravioli.

In a large mixing bowl, combine the uncooked refrigerated ravioli with the entire jar of alfredo sauce, stirring to coat.

Preheat your oven to 350°F (175°C).

In a baking dish, spread a layer of the meat sauce on the bottom.

Top with a layer of the alfredo-coated ravioli, followed by a layer of shredded mozzarella cheese.

Repeat the layers: another layer of meat sauce, the remaining ravioli, and top with the rest of the mozzarella cheese.

Cover the baking dish tightly with aluminum foil.

Bake for 30 minutes.

Remove the foil and switch the oven to broil. Broil for 2-3 minutes, or until the cheese is golden brown and bubbly.

Let the casserole rest for a few minutes before serving.