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1
Take ground beef and make mini meatballs, the size of nickels.
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2
Saute garlic and onion in olive oil until translucent.
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3
To the garlic and onion, pour 1 1/2 jars of sauce into pot (reserve remainder), add salted pork piece, salt/pepper, oregano, parsley and mini meatballs.
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4
Let simmer for 45 minutes on the stove, until meatballs are thoroughly cooked.
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5
While sauce is simmering, start to boil big pot of water (will take 30-35 minute to start boiling) then put in noodles for last 10 minutes.
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6
In a medium mixing bowl, combine ricotta cheese and mozzarella cheese with the two eggs.
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7
When meatballs are cooked, remove pork fat from sauce.
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8
Put a small amount of the remaining tomato sauce in the bottom of a 9x13 baking dish, just enough to coat the bottom.
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9
Place noodles on sauce, on top of noodles put half of cheesy mixture and then combine sauce/meatballs, keep layering with cheese, sauce, meatballs, until your lasagna is formed.
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10
On the top layer, put just sauce and freshly grated Parmesan cheese.
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11
Pour a small amount of water, about 1 ounce, in each corner and then lightly sprinkle water on top of lasagna to steam.
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12
Cover with aluminum foil and bake in oven at 400 degrees for 45 min to 1 hour.
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13
Enjoy!
