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Baked the lasagne with chicken/basil/sundried tomato sausages from Schaub's this week. It turned out well, although a little on the bland side. The sausages were ok, but slightly overwhelmed by the mushrooms. For a non-pork lasagne, I think the Aidell's sausages were much better. This lasange also had leeks, and those were very good. I also liked the goat chevre in the ricotta layer. We'll keep those changes.
I packaged up at least six servings in foodsaver bags and froze them to take to MomInLaw's.