1/2 lb. ground pork
1/2 lb. ground beef
5 29 oz. cans tomato puree (or 1 #10 can tomato sauce)
1 large onion
1 small handful dried basil
salt to taste
1/4 cup or so heavy cream
3 cups mozzarella cheese
2 boxes Barilla lasagna noodles (not the long ones)- DO NOT cook!
4 hard boiled eggs, finely diced
Preheat oven at 475°
Coat a skillet with olive oil. Fry onion. Add meat and break into small chunks while cooking. Add salt, basil, chopped eggs and tomato sauce. Taste for seasoning and adjust as needed. Cook for half an hour, stirring occasionally.
To assemble lasagna:
Cover bottom of a *lasagna pan with a layer of sauce, to prevent sticking. Continue layering, in this order - noodles, sauce, cheese, cream (lightly "sprinkle" the cream all over the layer.) Continue until you run out of room or ingredients.
Turn your oven down to Preheat oven at 375° and bake for 30 minutes, or until done. Let sit for 20 minutes to "tighten" back up, or you will have lasagna soup.
*We used the disposable foil lasagna pans.