Prepare the Egg-Based Layers: In a large bowl, whisk together 8 eggs, 1/2 cup heavy cream, salt, and black pepper until smooth. Heat a large non-stick skillet over medium heat and melt 1 tbsp of butter.

Pour half of the egg mixture into the skillet, swirling to create a thin, even layer (like a crepe). Cook for 2-3 minutes until set, then flip and cook for another 1-2 minutes. Remove and repeat with the remaining mixture and butter to make a second egg sheet. Set aside to cool slightly.

Cook the Meat Sauce: In a large skillet, melt the beef tallow or bacon fat over medium heat. Add ground beef and ground pork, breaking it apart with a spatula. Cook until browned, about 8-10 minutes. Stir in garlic powder, onion powder, smoked paprika, and cayenne (if using). Drain excess fat if desired, then set aside.

Make the Cheese Mixture: In a bowl, beat the softened cream cheese with 4 eggs and 1/2 cup heavy cream until smooth. Fold in 1 cup of shredded cheddar cheese. This will act as your creamy binding layer.

Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, place one egg sheet as the base layer. Spread half of the meat sauce over it, followed by half of the cheese mixture. Lay the second egg sheet on top, then add the remaining meat sauce and cheese mixture. Sprinkle the remaining 1 cup cheddar and 1 cup mozzarella over the top.

Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.

Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set. Serve hot and savor the meaty, cheesy delight!