Homemade 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	217%	117%
dairy	0%	2%
fat	0%	2%
egg	33%	6%
salt	5%	1%
aromatics	18%	19%
different cheeses	2.0	2.0
melt idx	0.7	0.7
cheese flavor idx	0.4	0.4
stretch idx	0.7	0.6

Where it stands out

• #1 of 36 for gloopiness

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

Ingredients

Weights computed by us.

227 g	0.5 pound ground pork
227 g	0.5 pound lean ground beef
80 g	0.5 cup minced onion
794 g	1 (28 ounce) can crushed tomatoes
227 g	1 (8 ounce) can tomato sauce
12 g	2 tablespoons chopped fresh parsley, divided
3 g	1 clove garlic, crushed
3 g	1.5 teaspoons dried basil
9 g	1.5 teaspoons salt
1 g	0.5 teaspoon dried oregano
0 g	0.125 teaspoon white sugar
454 g	1 (16 ounce) package lasagna noodles
454 g	1 pound small-curd cottage cheese
75 g	0.75 cup grated Parmesan cheese
150 g	3 large eggs
12 g	2 teaspoons salt
1 g	0.25 teaspoon ground black pepper
454 g	1 (16 ounce) package shredded mozzarella cheese

Method: 10 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“this was so good but not enough sauce. Used Ricotta cheese instead of cottage cheese and doubled cheeses ricotta and mozz to make it more gooey. I adjusted according to prev reviews. replace sugar with 2 tsp ground carrot (thanks for the tip) - also replaced p” — a cook, 4.0★

“Lasagna is a 2-day recipe for me: sauce is made on day 1, and recipe is finished, assembled, and baked the 2nd day. Sauce turned out very well, but I did adapt to our tastes a bit. Substituted a can of El Pato Hot Tomato Sauce (was a great addition and another” — a cook, 4.0★