Colm O'Gorman: This is the best lasagne recipe to make and it is worth the effort

This is a lovely dish to cook, the perfect way to spend a rainy Saturday afternoon perhaps.

A regular reader asked me a while back to feature a recipe for lasagne in this column. A simple enough a request you might think, after all lasagne is relatively straightforward, but I decided to do a bit of research and see if I could come up with the best possible recipe. This new recipe is the result, and I have to say, I am delighted with it.

Ever since I first tasted Antonio Carluccio’s lasagne at one of his restaurants more than 20 years ago, I have been making this dish with a mixture of beef and pork. The pork adds bags more flavour than using just beef, but I have switched that up another gear for this new recipe by using pork sausage.