Preheat oven to 375°F and spray a 9x13-inch casserole dish with nonstick spray.
In a large skillet set over medium heat, brown the ground chuck and Italian sausage. With a slotted spoon, transfer the cooked meats to a paper towel-lined plate and discard the rendered fat.
½ pound ground chuck, ½ pound sweet Italian sausage
Return the meat to the skillet and add the marinara sauce and Italian seasoning. Mix well.
32 ounces marinara sauce, ½ teaspoon Italian seasoning
Spread a third 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.
24 ounces cheese ravioli
Spread another third of the meat sauce on the ravioli. Sprinkle ½ the mozzarella over the meat sauce and ¼ cup Parmesan over the mozzarella.
16 ounces freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
Place the remaining 15 ravioli over the mozzarella. Spread the remaining third of the meat sauce over the ravioli.
Sprinkle the remaining mozzarella over the meat sauce and the remaining Parmesan over the mozzarella.
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 if desired.
Chopped fresh basil