"Full disclosure: I made this with thick cut smoked bacon, NOT guanciale. I trimmed about half the fat from the bacon strips, using mostly the pink and red parts; it still rendered quite a lot of fat even with half its fat trimmed. This came out so delicious with simply bacon, I have to imagine that done correctly with guanciale, it would be transc""

"Amazing recipe! I had been making lasagna basically how my mother taught me (not traditional Italian style for years, but this will be how I make it from now on. I modified it a bit because I was skeptical about how much bolognese sauce it would yield. I used 3/4 lb. veal and 4 hot Italian sausages (taken out of casings, two 28-oz. cans of whole t""