Ravioli Lasagna

To Make Marinara Sauce

• Heat 2 tablespoons olive oil in a large pot over low heat.  Add onion, season with salt and pepper.  Sauté until translucent, 7-8 minutes.  Add garlic, stir until fragrant, about one more minute.  
• Add Tuttorosso Tomato Paste, Tuttorosso Tomato Sauce, Tuttorosso Crushed Tomatoes, parsley, basil, and sugar.  Season again with salt and pepper to taste, stir to combine.  Simmer over low heat with lid tilted for one hour, stirring frequently throughout.  
• Incorporate milk, parmesan cheese, and rind. Season with salt and pepper again to taste if desired. Continue to simmer over low heat, lid tilted, one and half hours, stirring frequently.  Remove sauce from heat. Remove rind, set aside.  

To Make Ravioli Lasagna

• Add ricotta cheese, 2 cups mozzarella cheese, 1/2 cup parmesan cheese, eggs, basil, garlic powder, and salt to a mixer or large bowl.  Mix on low-medium speed or stir well to combine.  
• Spread a thin layer of marinara sauce, about 1/2 cup, to lightly cover the bottom of a 9"x13"x2" casserole dish. 
• Arrange 20 frozen raviolis in rows to form a single layer.  Top with 1 1/2 cups of the cheese mixture.  Top with 1 1/2 cups marinara sauce.  Repeat layering process twice more, finishing with marinara sauce layer. Sprinkle remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese on top. 
• Tent dish loosely with aluminum foil so that it won't stick to the melting cheese.  Bake 25 minutes.  Uncover and bake for 45 more minutes, until edges are bubbling and center is hot and dense.  Allow to rest and set 10-15 minutes before slicing. Garnish with chopped parsley and basil leaves.  Slice and serve warm with leftover sauce on the side.  Store leftover marinara sauce in an airtight container for up to one week in the refrigerator or 6 months in the freezer.