Ingredients

Bolognese

• 1 lbs mild italian sausage
• 1 lbs lean groud beef
• 1 medium yellow onion (chopped)
• 1 carrot (diced)
• 1 stalk of celery (diced)
• 1/4 teaspoon red pepper flakes
• 8 garlic cloves (minced)
• 1 - 28oz can crushed tomatoes
• 2 - 15 oz can of tomato sauce
• 1/2 cup of water
• 3 tbsp tomato paste
• 1 tablespoon reduced sodium soy sauce
• 1/4 cup chopped fresh basil (or 1 tbps dried)
• 1 1/2 tablespoon dried parsley ( or 1/4 cup fresh )
• 1 tbps beef bouillon
• 1 tbps sugar
• 1 1/2 tsp balsamic vinegar
• 2 tsp dried oregano
• 1/2 tsp each - > dried thyme, salt, pepper
• 1 whole bay leaf

Cheese Filling

• 3 cup ricotta cheese
• 1 cup sour cream
• 1/4 cup chopped fresh basil (or 1 tbsp dried)
• 1/4 teaspoon nutmeg
• 2 eggs
• 1/2 cup freshly grated Parmesan cheese

Misc

• 1 cup Freshly grated Parmesan Cheese
• 1 lbs shredded Mozzarella ( 4 cups)
• 15 classic lasagna noodles

The Fun Part

1. Place lasagna noodles in a long pan/dish, and poor hot tap water over the noodles until they are submerged.
   1. Let them soak for at least 30 minutes
   2. Use tomato juice for added flavour (spicy if you can find it. NOT CLAMATO)
2. Brown ground beef, sausage, onions, carrots, and celery, over medium heat
3. Add garlic and red pepper flakes, and cook for another 30-60 seconds
4. Drain grease
5. Add remaining ingredients ( sauce, water, paste, soy sauce, basil, parsley, bouillon, sugar, vinegar, oregano, thyme, salt, pepper, bay leaf)
6. Cover, and bring to a boil, remove the lid, and set to simmer. Stir occasionally until sauce is reduced and saucy
7. Add all cheese ingredients to bowl and mixed until thoroughly combined
8. Layer as follows: Meat sauce, noodles, cheese sauce, mozzarella, parmesan. Rinse, repeat. 
9. Cover lasagna with Tin foil and secure tightly around all edges
10. Preheat over to 350, then put lasagna in for 30 minutes
11. After 30 minutes, remove tin foil on top, and bake for another 30 minutes
12. Take out and cool for 15 minutes before serving

Notes