Start with the sauce: Finely chop onion and garlic and add oil in a pot, once brown add 500g of the pork and veal mince (leave the other 500g for the meatballs) once brown add the tomato puree, tomato paste and salt & pepper bring to the boil then turn down to a simmer
Then the meatballs: (you can use italian sausage if you prefer) mix 500g of the pork and veal mince with 1 egg, salt and 2 cups of romano cheese then roll into balls and add to the sauce
Leave the sauce simmering for around 1- 1.5 hours then prepare the cheeses- cut mozarella in small cubes, and mix the ricotta well with the remaining 2 eggs
Get your oven dish ready, put a layer of the sauce then a layer of the lasagne sheets then a layer of the sauce, a sprinkle of mozarella, blobs of the ricotta/egg mixture and a sprinkle of the romano cheese. Repeat these layers until you have reached the top of the baking dish (approx 4 layers in a big dish) i finish with a layer of sauce and romano cheese only
bake in the oven at 200 degrees for 30 mins covered with foil then remove foil and bake for a further 15 mins. ENJOY!