Otherwise if you buy link sausage make sure to remove it from the casing and mix it with the ground beef. Use bulk sausage meat if you can find it. Add a half teaspoon of grated nutmeg in with the ricotta mixture. Put a few tablespoons of the romano/parmesan cheese in with the ricotta mixture. Use half parmesan and half romano cheese. It makes a slightly thicker sauce and I felt the lasagna holds up better that way (although this recipe is good even with more water).
I have some recommendations, below: Cut down the water to 1/4 cup. It also did not call for any salt in the ricotta. It came out perfect with the lower amount of salt. Despite that, this one is so good that I am sure my mother and grandmother are smiling down from heaven in approval! I saw this same recipe on another site and it only called for 1 teaspoon of salt, not 1 tablespoon. Having grown up in a family of excellent Italian cooks, I admit I am a "tough room" when it comes to Italian recipes.
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