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1
For Sauce: Heat olive oil in heavy large pot over high heat. Sprinkle pork chops with salt and pepper. Add to pot (n batches, if necessary) and saute until browned, about 5 min per side. Transfer chops to plate. Reduce heat to medium. Add onions, celery leaves, and oregano. Saute until onions are soft, about 6 min. Add diced tomatoes with juice, 2 cups water, tomato paste, mushrooms, and crushed red pepper. Return pork and accumulated juices to pot and bring sauce to boil. Reduce heat and simmer uncovered until pork is tender, stirring occasionally and adding more water by 1/4 cupfuls if sauce is too thick, about 1 hr 30 min. Season sauce to taste with salt and pepper (can be made 1 day ahead, cool 30 min, chill uncovered until cold, then cover and keep chilled, rewarm sauce). Discard pork from sauce, mix basil into sauce.
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2
For Cheese Filling: Mix 1 lb mozzarella, ricotta, pecorino romano and nutmeg in large bowl. Season to taste with salt and pepper. Mix in eggs (filling can be made 1 day ahead, cover and refrigerate).
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3
Cook noodles in large pot of boiling salted water until just tender but still firm to bite; drain well. Spread 2 cups sauce over bottom of 15x10x2-in glass baking dish. Top with single layer of noodles (about 5). Drop half of cheese filling (about 2-1/2 cups) by tablespoonfuls over noodles; spread to even layer. Spread 3 cups tomato sauce over filling; sprinkle with 2 cups grated mozzarella, then 1/2 cup chopped basil. Repeat with noodles, cheese filling, tomato sauce, mozzarella, and chopped basil. Top with noodles and remaining tomato sauce (lasagna can be prepared 1 day ahead, cover with plastic wrap and chill).
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4
Preheat oven to 350F. Remove plastic and cover lasagna with sheet of heavy-duty foil. Bake until heated through, about 45 min (or 1 hr if refrigerated). Uncover and let stand 15 min. Garnish with basil sprigs.
