1 – 20 oz. refrigerated cheese-filled ravioli
2 lbs. ground beef
1 onion, minced
6 cloves garlic, minced
1/4 C green bell pepper, minced
1 can Italian-style stewed or diced tomatoes, undrained
1 – 8 oz. can tomato sauce
1 leaf fresh basil, minced
1 sprig fresh oregano, minced
2 C shredded mozzarella
1 C shredded Parmesan 
Preheat oven to 375 degrees.  
Cook ravioli according to package directions; drain and keep warm. 
Place onion, garlic, and bell pepper in a mini-food processor and pulse until finely minced.  Repeat process with basil and oregano. 
In a large skillet, brown the ground beef with the onion, garlic, and bell pepper.  Drain any fat that cooks out of the meat.  Stir in tomatoes, tomato sauce, basil, and oregano.  
Using a large baking dish or lasagna pan, begin with a thin layer of meat sauce; top with ravioli. 
 Layer lasagna-style, finishing with a layer of meat sauce on top.  Top with mozzarella and Parmesan.  
Bake uncovered for 20 minutes.  
Serves 8-10.


Springtime is the land awakening.  The March winds are the morning yawn.  ~Quoted by Lewis Grizzard in Kathy Sue Loudermilk, I Love You