Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped shallot and cook for 1- 2 minutes until softened. Add the garlic and cook for another minute until fragrant, being careful not to burn it.

Toast the Flavors: Stir in the Italian seasoning, oregano, and tomato paste, cooking for another 2-3 minutes to let the seasonings and tomato paste toast. Pour in the sherry to deglaze the pan, scraping up any flavorful bits on the bottom.

Cook the Meat: Add the ground beef and Italian sausage to the skillet, breaking them up with a spoon as they cook. Sauté until the meat is fully browned and cooked through, about 5-7 minutes.

Build the Sauce: Add the crushed tomatoes, water, bouillon, and brown sugar to the skillet. Stir to combine, then season with salt and pepper to taste. Let the sauce simmer for 15-20 minutes to deepen the flavors, stirring occasionally. Adjust seasoning to taste if needed.

Assemble the Lasagna: Preheat your oven to 350°F (175°C). In a 9x13-inch baking dish, spread a thin layer of meat sauce on the bottom. Add a layer of ravioli, then more meat sauce, followed by a generous sprinkle of mozzarella and Parmesan cheese. Repeat the layers (sauce, ravioli, cheese) until all ingredients are used, finishing with a layer of sauce topped with cheese.

Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 5-10 minutes, or until the cheese is bubbly and golden.

Serve: Let the ravioli lasagna cool slightly before serving. Garnish with fresh basil or parsley if desired, and enjoy with a crisp salad or garlic bread for the perfect cozy meal.