Using a wooden spoon, stir in pepper, basil, oregano, red pepper flakes and remaining teaspoon salt. Cook until meat has browned. Simmer. Add in brown sugar, half-and-half, wine (or pomegranate juice), diced tomatoes, crushed tomatoes, tomato paste and parmesan. Stir and then simmer for 10 minutes.
Bolognese is typically a meat-based sauce, while lasagna can be made with a variety of fillings such as vegetables, cheese, or seafood. Additionally, lasagna is a layered dish that requires assembly and baking, while bolognese can be served over pasta or used as a filling for other dishes.
Stir in the crushed tomatoes, bay leaves and remaining broth and simmer for 10 minutes, mixing often. Stir in the lentils and cook for an additional 5 minutes so that all of the flavors marry together. Season to taste. Remove the lentil bolognese from the heat and season with salt and black pepper to taste. Remove the skillet from heat and add the vegetables and excess liquid to the slow cooker. Add the crushed tomatoes, diced tomatoes, tomato paste, worcestershire, and bay leaves to the slow cooker and stir to combine. Cook on low for 6 hours, stirring occasionally.
Using a medium-sized saucepan, combine the ground lamb, carrots, onion, salt, and pepper. Allow the meat mixture to cook until the meat is no longer pink. Add the minced garlic, Italian seasoning, and tomato paste. Stir to combine. If the sauce is really thick, add some pasta water to thin it.
