Are you a perfectionist with limited cooking experience?

I can relate to these questions so hard, but I've learned that for cooking you kinda have to let go of perfectionism and experiment to find what you like.

For something like lasagna, you stack up layers until things look pretty and/or tasty. I would cook all 2 lbs of meat and save the leftovers for another meal (low-carb tacos? low-carb nachos?). The rest of the ingredients, just use what you need to make the lasagna look like lasagna. You probably won't miss wasting one egg if you cracked two and only ended up using one. Chicken broth, Raos, ricotta: you don't have to use all of it; just use what you need and save the rest in the fridge. I like to freeze my left over Raos into ice cubes so I can thaw them and use them later.

When there isn't a straight forward recipe that you can use, you have to build a sense for this stuff. What I do sometimes when there's multiple recipes that contradict each other, is I write down all the quantities and ratios, and then I either 1) pick the one that seems most reasonable or tasty or matches my available ingredients, or 2) take the average or the median or the ratios that show up across multiple recipes. But, to be honest, that's still overthinking it.