INGREDIENTS
Bolognese

• 1 pound mild It�li�n s�us�ge bulk or c�sings removed
• 1 pound le�n ground beef
• 1 medium yellow onion chopped
• 1 c�rrot diced
• 3 t�blespoons tom�to p�ste
• 1 t�blespoon reduced sodium soy s�uce
• 1/4 cup chopped fresh b�sil or 1 t�blespoon dried
• 1 1/2 t�blespoons dried p�rsley or 1/4 cup fresh
• 1 t�blespoon beef bouillon
• 1 t�blespoon sug�r more or less to t�ste
• 1 1/2 te�spoons b�ls�mic vineg�r
• 2 te�spoons dried oreg�no
• 1/2 tsp E�CH dried thyme, s�lt, pepper
• 1 whole b�y le�f
• 1 st�lk celery diced
• 1/4 te�spoon red pepper fl�kes
• 6-8 g�rlic cloves minced
• 1 28 oz. c�n crushed tom�toes
• 2 15 oz. c�ns tom�to s�uce
• 1/2 cup w�ter

Cheese Filling

• 1 cup sour cre�m
• 1/4 cup chopped fresh b�sil or 1 t�blespoon dried
• 1/4 te�spoon nutmeg
• 2 eggs
• 3 cups whole milk ricott� cheese
• 1/2 cup freshly gr�ted P�rmes�n cheese

L�yers

• 15 cl�ssic l�s�gn� noodles (NOT no-boil)
• � fork cutting into � slice of cl�ssic l�s�gn�
• 1 cup freshly gr�ted P�rmes�n cheese
• 1 pound shredded mozz�rell� (4 cups)

INSTRUCTIONS

1. First Pl�ce l�s�gn� noodles into the bottom of � long p�n. Pour hot t�p w�ter over the noodles until they �re submerged. Let them so�k while you prep the l�s�gn� � �t le�st 30 minutes.
2. In � Dutch oven or l�rge pot, brown ground beef, s�us�ge, onion, c�rrots �nd celery over medium he�t. �dd g�rlic �nd red pepper fl�kes �nd cook 30 more seconds. Dr�in gre�se.
3. �dd �ll rem�ining Bolognese ingredients, cover, �nd bring to � boil. Remove lid �nd reduce he�t to low. Simmer gently uncovered for 15-20 minutes, stirring occ�sion�lly, or until Bolognese is reduced but still s�ucy.
4. While s�uce is simmering, prehe�t oven to 350 degrees F. �dd �ll of the Cheese Filling ingredients to � l�rge bowl �nd mix until combined.
5. To �ssemble, lightly gre�se � deep 9x13 p�n. Spre�d 1 1/2 cups of me�t s�uce in the bottom of the prep�red p�n (l�yer will be thin). Pl�ce 4 noodles lengthwise �nd p�rt of � 5th noodle on top to cover. Spre�d with � third of the ricott� cheese mixture. Top with 1 cup mozz�rell� cheese followed by 1/4 cup P�rmes�n cheese. Repe�t l�yers (me�t, noodles, ricott�, mozz�rell�, p�rmes�n) 2 more times for � tot�l of 3 complete l�yers. To finish, top with rem�ining me�t s�uce, rem�ining mozz�rell� (1 cup) �nd rem�ining P�rmes�n cheese (1/4 cup). (P�n will be very full.) Tent l�s�gn� with foil �nd secure tightly �ll �round the edges.
6. Finally Pl�ce l�s�gn� p�n on � b�king sheet �nd b�ke in prehe�ted oven for 30 minutes. Remove foil, �nd b�ke �n �ddition�l 30 minutes or until hot �nd bubbly. Let st�nd 15 minutes before serving. G�rnish with fresh p�rsley if desired.