I would not substitute bacon for the ground meat in lasagna. As others have said it would be fine as an add in though but I'd cook the bacon first then add it.

I would cook the bacon first, maybe bake it.

I like to make giant pasta shells, fill them with ricotta and fresh baby spinach. Then I put them in a large glass pan and layer a red meat sauce and cheese then bake it. It pretty much tastes like lasagna.

Short answer is yes.

But no. Bacon would serve as a decent flavor substitute, if used properly, but wouldn't provide close to the same nutritional value as beef or beef and sausage. While still giving a good amount of fat.

I wouldn't use it as a meat substitute but it would probably add some flavor to regular lasagna if used in small amounts.

Not really.

As others have said, I would bake it. Baked bacon is by far the best way to cook it anyways! You put it on a wire rack over a cast iron skillet in the stove. Cooks perfectly and evenly and the fat drips off.

Now also as others have said, you don't want to do a 1:1 swap of bacon for another meat. Example if you would normally use ground beef, you might tray using a 1/2 pound of bacon and only 3/4 pound of ground beef in place of 1 pound of ground beef. The bacon loses a lot of weight and size in cooking so 1/2lb will be a good swap for 1/4lb of regular meats. Or 1lb of bacon for 1/2 pound of regular meat. Depends how meaty you like your recipes.

Those'll be great in lasagna. Just make sure you crisp 'em up a bit before adding them in. Otherwise, the extra fat might make your lasagna runny. As others have suggested, baking them on a rack is a good way to do this.

I wouldn't use it as the only meat, I'd use cheap ground chuck and some crispy bacon maybe as a layer

Sounds OK.

Bacon works in just about anything. It's bacon! Why not bake one (I'd first nuke the bacon for a short time wrapped in paper towels) and post how delicious it was.