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1
Preheat the oven to 375 degrees F.
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2
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.
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3
Set aside to cool.
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4
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.
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5
Sprinkle 1/4 of the cooked meat mixture over this, then lay out 8 slices of mortadella on top.
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6
Sprinkle 1/4 of the cubed mozzarella and 1/4 of the grated cheeses and top with a layer of tomato sauce.
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7
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.
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8
Finish this layer with 1/2 of the chopped hard-boiled eggs.
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9
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.
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10
Repeat with the last layer of lasagna, remaining cooked meat, remaining grated cheeses, remaining mozzarella, and a thin layer of tomato sauce.
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11
Sprinkle the top layer with the remaining chopped parsley and basil and fresh cracked black pepper.
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12
Cover with aluminum foil and bake for about 1/2 hour, until cheeses melt and ingredients have melded.
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13
Try not to let the aluminum foil touch the top layer or the cheese will stick when you uncover.
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14
Uncover and let cool and set for about 1/2 hour before cutting so lasagna can absorb the liquid released by the cheeses.
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15
Note : There is no salt in this recipe because the cheeses and meats should be salty enough to balance the flavors.
