Name: Doppio Zero Campbells Lasagna Recipe
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 tbs olive oil; 1 cup yellow onion, finely chopped; 4 cloves garlic cloves, minced; 1 lb ground beef (80/20); 0.5 lb Italian sausage, casings removed; 3 tbs tomato paste; 28 oz crushed tomatoes; 8 oz tomato sauce; 0.5 cup dry red wine (optional); 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp granulated sugar; 1 tsp salt; 0.5 tsp black pepper; 1 leaf bay leaf; 15 oz ricotta cheese; 0.25 cup whole milk ricotta or blended with 1/4 cup milk; 1 large egg; 0.5 cup grated Parmesan cheese; 2 tbs fresh parsley, chopped; 0.5 tsp salt; 0.25 tsp black pepper; 12 pieces lasagna noodles (no-boil or boiled and drained); 3 cup mozzarella cheese, shredded; 0.5 cup grated Parmesan cheese; 2 tbs fresh basil (optional), chiffonade; 1 tsp olive oil (for pan)

Method

Meat Sauce

Prepare aromatics

Heat a large sauté pan or Dutch oven over medium heat. Add 2 tbs olive oil. When shimmering, add the chopped onion and cook until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid browning.

Brown the meat

Increase heat to medium-high. Add ground beef and Italian sausage to the pot. Break up with a spoon and cook until no longer pink, about 6–8 minutes. Drain off excess fat if there is more than 2 tbs; leave a bit for flavor.

Build the sauce

Stir in the tomato paste and cook 1–2 minutes to caramelize. Add crushed tomatoes, tomato sauce, and (optional) red wine, scraping any browned bits from the bottom. Add dried oregano, dried basil, sugar, 1 tsp salt, 1/2 tsp black pepper, and the bay leaf. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, partially covered, for 25–35 minutes to thicken and concentrate flavors. Taste and adjust seasoning (add more salt or pepper if needed). Remove and discard the bay leaf before assembling.

Cheese Filling

Mix ricotta filling

In a medium bowl, combine 15 oz ricotta, 1/4 cup milk (if using), 1 large egg, 1/2 cup grated Parmesan, 2 tbs chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until smooth and well combined. Refrigerate until ready to assemble.

Assembly & Baking

Prepare noodles and pan

Preheat oven to 375°F (190°C). If using boiled noodles, cook according to package instructions until al dente, drain, and lay on a lightly oiled sheet to prevent sticking. Lightly oil a 9x13-inch baking dish with 1 tsp olive oil.

Assemble lasagna

Spread 1 cup of the meat sauce evenly on the bottom of the prepared dish. Arrange 4 lasagna noodles in a single layer over the sauce (overlap slightly as needed). Spoon and spread half of the ricotta mixture evenly over the noodles (about 1/3 of the dish area each pass). Sprinkle about 1 cup shredded mozzarella over the ricotta. Spoon ~1 1/2 cups meat sauce over the cheese layer and spread evenly. Repeat: add 4 noodles, the remaining ricotta mixture, another 1 cup mozzarella, and 1 1/2 cups meat sauce. Top with final 4 noodles, remaining meat sauce (spread evenly), then sprinkle the remaining 1 cup mozzarella and 1/2 cup grated Parmesan on top. If using fresh basil, sprinkle now.

Bake

Cover the dish tightly with foil (to prevent cheese sticking, tent foil or spray underside with cooking spray). Bake in the preheated 375°F (190°C) oven for 25 minutes. Remove foil and bake an additional 10–15 minutes until the top is bubbly and golden.

Rest and serve

Remove from oven and let rest uncovered for 10–15 minutes to set (this makes slicing cleaner). Garnish with chopped fresh basil if desired. Slice into 8–12 pieces and serve warm.