Removing sausages from their skins
Just use a a knife to cut a slit down the side of each sausage and remove the skin. That way you have gorgeous sausage meat that will crumble easily and is much more versatile. I love sausages taken out of their skin and fried until crispy served with smooth creamy polenta and crispy kale. Or delicious in an egg fried rice.

To precook the lasagne sheet or not to precook, that is the question
Well it’s an easy question for me as I never pre cook. It’s just an extra step and I have never found it necessary. The lasagne sheets will cook perfectly if you give the lasagne 35 minutes in the oven.

Nduja paste
I like the stuff you can get in jars. But you can also buy it a bit chunkier - that’s also absolutely fine - you might just want to fry that for a little longer. But both work very well. If you do buy a jar for this recipe, here are some delicious ways you could use it.

• Fry with a little onion before adding beaten eggs and plenty of cheese for a killer omelette

• Spread onto the base of an epic cheese toastie

• Make this pasta

• Slice a chicken breast in half and spread with njuda, top with slices of mozzarella and then wrap in parma ham before baking.

Tray size
If your tray is bigger than mine, then that’s perfectly okay, it might just mean you get two layers of lasagne rather than two. But it will also cook a little quicker so that might be a good thing. Similarly if you have a smaller but deeper tray, you will get more layers and it might need a little longer in the oven

Margie I really don’t like peppers
I’m adding this note in largely for my mama as she does not like peppers. And that’s okay, you can leave them out. I highly recommend them as the flavours work so well and they add a sweet creaminess to the dish but of course if you don’t like them, make this recipe your own and make it work for you. In this recipe I’m using the jarred roasted red peppers you can buy. The peppers are usually chargrilled and have such good flavour and it’s a little shortcut. I always have a jar of these in the cupboard. If you wanted you could use sun dried tomatoes instead - for this I might be inclined to add the sun dried tomatoes and a little of their oil to the blender and then add the cream to this too. Whizz it all up and then add this to the sausages rather than doing it separately.

Skip the lasagne and make it a pasta sauce!
I mentioned in the introduction that you don’t have to bake this as a lasagne, and you don’t! This sauce is really good as a pasta sauce. You could even mix the pasta together with the sauce, top with mozzarella and then bake in the oven to make it a pasta bake but without having to do the layers of a lasagne. Or serve with courgetti instead of pasta. Oh what a sea of delicious possibilities.

I haven’t mentioned it to you on here yet but I have embarked on a slightly mad series on Instagram where I’m posting a new recipe every single day for 100 days! And also just waned to remind you and assure you that