Like one of the other reviewers, I used 4 noodles per layer as a norm; and did so here.
Typically, I make meatless Lasagna (I sub Portabellas, Eggplants, or Asparagus), however, did grind a Pork Shoulder with herbs and Spices to make an Italian Sausage... it was good.
I did, however, sub a Putanesca for the Spaghetti Sauce in a jar. I like things fresh, and want to know where they came from.
This was my 1st time using "no boil noodles", a lot less work; not bad.
Just a suggestion for other readers, try experimenting with White Pepper. In Italian Cooking, depending on the region, Red Pepper has a place to add zest and zip. Try White Pepper, and notice the Charismatic Charm brought on by the new sensations of where you experience the notes.
Laizze Les Bon Temps Rouler!
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Like one of the other reviewers, I used 4 noodles per layer as a norm; and did so...