How to make
In a Dutch oven, cook the sausage, ground beef, onion, and garlic over medium heat until well browned.
Stir the canned tomatoes, tomato puree, tomato sauce and water.
Season with sugar, basil, dill seeds, Italian seasoning, 1 teaspoon salt, black pepper and 2 tablespoons parsley.
Simmer and cover for about 1 1/2 hours, by stirring occasionally.
Bring a large pot of lightly salted water to a boiling point. Cook lasagna sheets in boiling water for 8-10 minutes. Drain the skins and rinse with cold water. In a mixing bowl, combine the ricotta cheese with the egg, remaining parsley, and 1/2 teaspoon salt.
Preheat the oven to 370°F (190°C).
To assemble, spread 1 1/2 cups of Bolognese Sauce on the bottom of a baking dish. Arrange 6 sheets lengthwise over the Bolognese sauce. Sprinkle with one half of the ricotta cheese mixture. Add one-third slices of mozzarella cheese on top, 1/2 cup Bolognese sauce over the mozzarella and sprinkle with 1/4 cup Parmesan cheese.
Repeat the arrangement and sprinkle with the remaining mozzarella and parmesan on top.
Cover the Bolognese Lasagna with foil: to prevent it from sticking, spray the foil with cooking spray or make sure the foil does not touch the cheese.
Bake the Best Lasagna Bolognese in a preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Chill for 15 minutes before serving.
