This recipe feeds 12 people comfortably. If you like left overs, it freezes quite well. You will need x2 medium sized casserole dishes to make this dish or 1 extra large baking dish.
Place ground pork and chicken in a pot of cold water. Use your hand to squish the meat into fine bits. This helps for a more uniform and less clumpy lasagne. Then turn burner on high to start boil.
You can use strained or crushed tomatoes for your lasagna depending on your preference. In this example I'm using strained.
In a large saucepan or pot, pour 2 jars of strained tomatoes into pot. Turn on burner to low heat.
Add 1 can of tomato paste to sauce.
Add parsley, garlic salt, and Italian seasoning to sauce.
This is optional but since I use chicken and pork as my meat base this just gives it a smoother flavour. (Optional 1 tsp.) add to sauce.
Add pepper to sauce
Once all the spices are in give sauce a stir.
Make sure all ingredients are stirred completely.
Check on meat and give it a stir with a large spoon breaking up the clumps that may have formed. If the water is boiling at this point you can reduce heat to medium. If not let the water reach a boil.
You can use either pre-shredded cheese or shred it manually. It all depends on what's on sale really. If your budget conscious.
By this point your meat should be fully cooked. If you see no more pink or oil is pooling in the centre you know it's ready. Drain meat in strainer and add to sauce.
Stir meat in sauce until completely coated. Keep sauce heated on low for about 10 minutes. If sauce is heated too high your sauce will back splash and you will risk a possible burn.
Crack 4 eggs into a bowl and whip with a fork.
Pour into pan and mix frequently until egg is scrambled into small bits.
Your eggs should look something like this when done. Don't let eggs cook too long. If they turn brown remove immediately because they will start to over cook.
Add egg to sauce and give it a stir.
Continue to simmer for 5 min after adding egg.
At this time begin pre-heating your oven to 375 degrees.
You can use either fresh lasagna sheets or you can use oven ready. Oven ready is more cost effective if you are on a budget.
Add a scoop of sauce at the bottom of your pan so the noodles don't stick. Spread sauce evenly. Then add your first layer of noodles. If they are too long for the pan your using, then break noodles.
Then add your next layer of sauce, spread evenly. Next add mozzarella and spread evenly. Then add a layer of noodles. Repeat these steps until you reach the top of the pan.
The top layer should be sauce and your final layer of cheese. Bake in oven uncovered for 45 min. Remove dish from oven and let cool for 5 min so it can thicken. Cut into squares and serve with salad.