Ravioli Lasagna

In a large skillet over medium-high heat, brown the ground beef. Add the chopped onion, minced garlic, and garlic powder. Cook until the onion is translucent.

Pour the marinara sauce into the skillet with the meat. Stir to combine, reduce heat, and let it simmer while you prepare the filling.

In a medium bowl, combine the ricotta cheese, egg, half of the Pecorino Romano cheese, chopped parsley, salt, and pepper. Mix until well combined.

Preheat your oven to 375°F (190°C).

Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.

Arrange a single layer of uncooked ravioli over the sauce.

Dollop spoonfuls of the ricotta mixture over the ravioli. Top with pieces of fresh mozzarella and a sprinkle of Pecorino Romano cheese.

Cover with another layer of meat sauce.

Repeat the layers: ravioli, ricotta, mozzarella, Pecorino, and meat sauce, until you've used all the ravioli.

For the final layer, top with the remaining meat sauce, ensuring all ravioli are covered. Dot with the remaining fresh mozzarella and sprinkle with the rest of the Pecorino Romano.

Garnish with a sprinkle of fresh parsley and crushed red pepper flakes, if using.

Cover the baking dish tightly with aluminum foil.

Bake for 30-40 minutes, or until the sauce is bubbly. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and lightly golden.

Let the lasagna rest for at least 10 minutes before cutting and serving.