In a large non-stick pan on medium heat, add in the ground beef and ground pork. Let the meat brown for a minute on one side before breaking it up into smaller pieces with a wooden spoon or spatula and seasoning with salt and pepper.
After 3-4 minutes, add in the onions, shallots, and garlic. Saute until the onions has softened.
Add in the dried basil and stir to combine.
Add in the tomato paste, stir, and then add in the crushed tomatoes.
Lower the heat to medium-low and let simmer for 30 minutes, stirring every couple of minutes.
While your sauce simmers, bring a salted pot of water to a boil to cook your lasagna noodles. Check the box for the al denta time and cook just 1 minute under it. Drain and set aside when done.
To make your cheese filling, combine the ricotta, parmesan, eggs, salt, and shredded cheese. Mix until fully combined. Set aside until ready to use.
Once the sauce is done, coat the bottom of each individual pans with a layer of meat sauce. Next, add in two lasagna noodles, a layer of ricotta cheese mix, meat sauce, noodles, ricotta cheese mix, meat sauce, noodles, and top with extra shredded cheese.
Let cool before covering and storing in the freezer.
If eating immediately, bake at 375F for 20-25 minutes.