This lasagne takes a little while to make, but the results are really worth it. Lasagne sheets are layered with a bacon and sausage tomato sauce, ricotta and mozzarella cheese, before being baked to perfection. Enjoy with a side salad and/or garlic bread.
Wow, this is fabulous. Couple pieces of advice, though. Firstly, just use regular sausage. I don't understand why you'd want to use link sausage in a lasagna recipe. Secondly, DO NOT try to fit all of this into a 9x13 pan. Go out and buy yourself a bigger pan - you'll be very thankful you did. I followed the advice of others and made more sauce, which I did the day before in the crockpot so that I wouldn't have to babysit it. I also assembled the lasagna early in the day and popped it in the oven right before my party. This makes enough to feed a small army. Enjoy! - 29 Oct 2006 (Review from Allrecipes US | Canada)
overall, very tasty. but the sauce didn't yield a whole heck of a lot, so i would have to double the next time. i did add a bit of red wine to the sauce as it simmered (and i probably wouldn't let it simmer as long- it started to scald). but, the sauce was very flavorful, even without the wine, and the lasagna itself was very delicious. my husband and picky 2 year old loved it! - 20 Jan 2003 (Review from Allrecipes US | Canada)
Very good. I used no boil lasagne noodles and made it up a day ahead. I added about a half pound of mushrooms as an extra layer. It took the full 1.5 hours and maybe a little more. - 29 Dec 2001 (Review from Allrecipes US | Canada)