Heat oven to 375°F and spray a 9x13-inch casserole dish with nonstick spray.
In a large skillet, set oven medium heat, brown the ground chuck and Italian sausage. With a slotted spoon, transfer the meat to a paper towel-lined plate and discard the rendered fat.
Return the meat to the skillet and add the marinara sauce. Mix well.
Spread 1/3rd of the meat sauce, in an even layer, in the prepared casserole dish.
Place 15 ravioli, in a single layer, on top of the meat sauce.
Spread another 1/3rd of the meat sauce on the ravioli.
Sprinkle ½ the mozzarella over the meat sauce.
Sprinkle ¼ cup Parmesan over the mozzarella.
Place the remaining 15 ravioli over the mozzarella.
Spread the remaining 1/3rd meat sauce over the ravioli.
Sprinkle the remaining mozzarella over the meat sauce.
Sprinkle the remaining Parmesan over the mozzarella.
(Here is the order in which to layer the ingredients, bottom of the dish to the top: Sauce – ravioli – sauce – mozzarella – Parmesan – ravioli – sauce – mozzarella – Parmesan.)
Bake, covered, for 30 minutes.
Remove the cover and bake an additional 15-20 minutes or until the lasagna is bubbly and the cheese is golden.
Garnish with fresh chopped basil and serve with toasted baguette.