Ingredients

1 pound ground pork
1 pound ground beef (ground round)
Olive oil
Salt and pepper
2 quarts tomato sauce
2 boxes (16-ounces) lasagna noodles, boiled according to package instructions
1/2 pound mortadella, thinly sliced
2 balls (16-ounces) smoked mozzarella, cubed
1/2 pound grated Parmigiano-Reggiano
1/2 pound grated Pecorino Romano
1/2 pound prosciutto, thinly sliced and trimmed of fat

4 hard boiled eggs, chopped fine
1 bunch parsley, leaves chopped
1 bunch basil, chiffonade
Fresh cracked black pepper

Instructions

Preheat the oven to 375 degrees
F.

In a large saute pan, add the pork and beef with a little olive oil, salt, and pepper, and
saute until no longer pink, about 3 to 4 minutes. Set aside to cool.

In a deep, rectangular lasagna pan, add a thin layer of sauce to the bottom, then layer
the lasagna strips evenly across the bottom of the pan to cover the entire surface, about
8 sheets of pasta.

Sprinkle 1/4 of the cooked meat mixture over this, then lay out 8 slices of mortadella on
top. Sprinkle 1/4 of the cubed mozzarella and 1/4 of the grated cheeses and top with a
layer of tomato sauce.

Repeat with another layer of 8 lasagna sheets to cover, then do a layer of prosciutto,
mozzarella, another 1/4 of the grated cheese, 1/3 of the chopped herbs, another 1/4 of the
cooked meat, and tomato sauce. Finish this layer with 1/2 of the chopped hard-boiled
eggs.

Repeat with another layer of lasagna, remaining prosciutto and mortadella, another 1/4 of
the grated cheeses, another 1/3 of the chopped herbs, remaining chopped eggs, another 1/4
of the mozzarella, another 1/4 of the cooked meat, and sauce.

Repeat with the last layer of lasagna, remaining cooked meat, remaining grated cheeses,
remaining mozzarella, and a thin layer of tomato sauce. Sprinkle the top layer with the
remaining chopped parsley and basil and fresh cracked black pepper.

Cover with aluminum foil and bake for about 1/2 hour, until cheeses melt and ingredients
have melded. Try not to let the aluminum foil touch the top layer or the cheese will stick

when you uncover.

Uncover and let cool and set for about 1/2 hour before cutting so lasagna can absorb the
liquid released by the cheeses.

Note : There is no salt in this recipe because the cheeses and meats should be salty
enough to balance the flavors.