It takes a little effort, but it is always worth it.
You can freeze this lasagne so it's ready to bake later. Assemble as directed and then freeze without baking. Then simply throw it in the oven when you're ready to enjoy a rustic homemade meal! You may have to increase the cooking time if you're baking it straight from the freezer. You can also assemble the day before, and simply chill in the fridge until the next day when you're ready to bake.
If you can't find Italian pork sausage, available now in many supermarkets, use any good-quality pork sausage.
Fantastic recipe! I cooked this for some friends and their children and it went down really well. I made a meat version and a vegetarian version for myself, using a mince substitute in the veggie version, and I also added some red wine to both, reducing it down so that the sauce wasn't too watery. You might be surprised that there is no bechamel sauce, but the ricotta cheese makes a smooth white layer and the different cheeses work well together. I also mixed some spinach in with the ricotta to help get some more greens and goodness into the children! You do need to set aside a couple of hours to make it, but it's easily the best lasagne I've made. - 18 Feb 2012
Quite alot to do to make this recipe but it was great! Changed the italian sausage for Chorizo (cause i couldn't find any!) and it tasted fab! - 11 Feb 2012
Fantastic . I want more but it's 1am lol - 29 Aug 2015