I did a couple of things differently from the original recipe. I used ground beef instead of ground turkey, and I added the beef into the red sauce while it simmered. I also added a little bit of nutmeg to the white sauce. I keep pureed veggies in the freezer to sneak in other foods, so I also added a 1/2 cup of pureed carrot (couldn't taste it, so mission accomplished). Additionally, my white sauce wasn't cooperating on the thickening, so I added a bit of mozzarella to it, and it did the trick. Since I needed to assemble this during naptime, I refrigerated the uncooked dish for a few hours before baking, and it did fine. (The original recipe is quite long, so I won't retype it here.)
This will be my new go-to lasanga. The flavors are rich, but not overwhelming. The red sauce was good enough to eat on its own with pasta, and I think that part of the recipe lends itself to quite a bit of tweaking based on personal taste. This recipe is time-consuming, but not hard. You will get several pots and pans dirty, but it's worth it. Now that I've made it once and I know what tasks I can do simultaneously, I think it will go much faster the next time around. Next time I make this, I'm going to split it into 2 smaller pans, and try freezing one unbaked. I'll let you know how that goes.