Italian Lasagna

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.

	this recipe	typical
cheese	248%	117%
dairy	18%	2%
fat	0%	2%
egg	22%	6%
salt	0%	1%
aromatics	33%	19%
different cheeses	2.0	2.0
melt idx	0.8	0.7
cheese flavor idx	0.3	0.4
stretch idx	0.8	0.6

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	9 thick slices bacon, diced
150 g	1 medium onion, chopped
1588 g	2 (28 ounce) cans tomato sauce
3 g	1.5 teaspoons Italian seasoning
2 g	1 teaspoon fennel seed
1 g	1 teaspoon dried oregano
907 g	2 pounds Italian sausage links
452 g	2 pints part-skim ricotta cheese
81 g	0.33333298563957 cup milk
100 g	2 large eggs
4 g	2 teaspoons chopped fresh parsley
1 g	1 teaspoon dried oregano
454 g	1 (16 ounce) package uncooked lasagna noodles
	8 slices provolone cheese
672 g	6 cups shredded mozzarella cheese

Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this recipe for a holiday party and the ladies all loved it! I think the sauce is what makes the lasagna extraordinary. I was at first hesitant to add bacon but it makes all the difference with the flavor. I did what others suggested and doubled the sau” — a cook, 5.0★

“I cut this recipe down to 8, it was impossible to cut in half. I only simmered the sauce about an hour due to time, it was delicous (didn't use fennel-didn't have any). I boiled the noodles & cooked the lasagna for 45 mins. It filled up the 13x9 in pan. Th” — a cook, 4.0★