1Cook the lasagna noodles in salted boiling water,one package at a time then transfer to a pan that has cold water in it to stop the cooking progress. Use tongs to transfer the noodles,it's easier that way.
2Next,combine the ricotta,eggs,1/2 pint of grated cheese and 1 pint of shredded mozzarella cheese,mix well and refrigerate. Then brown both meats using a couple of tablespoons of olive oil to start,you won't need much as there's fat in the meat.When the meats are browned you can combine them together but drain off some of the fat before combining.You now can add 1 pint of the cooked meats to the ricotta mixture.
3Set the three aluminum pans side by side,ladle in one cup of sauce in each the five noodles,6 tablespoons of ricotta mixture,a little grated and shredded cheeses,sprinkle of meats and repeat. You should have twenty noodles per box so that's four layers per pan leaving the top layer for sauce and shredded cheese,meats and a sprinkle of Romano at the end.(see photos)
4Bake in a pre-heated 350 degree oven covered for 35 minutes then uncovered for ten minute or until the tops are golden brown and bubbly. Let the lasagna set for ten minutes before slicing into portions. If you want to freeze two and eat only one then do not bake the one's you're going to freeze. My safe guess for how long they will keep in the freezer is about two months but i doubt very much they'll last that long!! LOL! Enjoy! :)