Prepare a skillet of boiling water for parboiling the lasagna sheets. Parboil the lasagna sheets until malleable (takes between 10 seconds to 2 minutes depending on the brand you're using), just before use.
Pre-heat the oven to 190° Celsius.
Spread a layer of bolognese sauce on the very bottom of the baking dish.
Lay down a layer of lasagna sheets.
On top spread a third of the ricotta mixture.
Drizzle a layer of bolognese sauce.
Add a layer of parmesan and mozerrella cheese.
Add a layer of lasagna sheets.
Add bolognese sauce on top.
Add the basil ribbons.
Repeat from the start.
For the very top layer drizzle bolognese sauce, add parmesan, mozerella cheese and basil ribbons.
Cover the top of the baking dish with aluminium foil, make sure the folio does not touch the top, if it does spray the aliminium foil with cooking spray to make sure that the cheese doesn't stick to the foil.
Bake covered for about 15 minutes.
Then remove the foil and bake for an additional 15 minutes. When the mozzerella slices melt and change to a golden brown, you can remove from the oven.
Let rest and cool for about 15 minutes. Cut to slices and serve with additional parmesan cheese if needed.