Preheat your oven to 350°F (175°C) and grease a 2-quart baking dish.

In a large skillet, melt butter or tallow and cook the ground beef over medium-high heat until fully browned and crumbled. Season with sea salt if desired, then set aside.

Prepare the Alfredo sauce by bringing the heavy cream to a gentle boil in a small saucepan. Stir in the grated Parmesan cheese and continue cooking until the cheese is melted and the sauce has thickened slightly.

Whisk the eggs in a bowl. Heat a skillet over medium heat and pour in half of the egg mixture to form a thin layer. Cover and cook until set, then remove and repeat with the remaining egg mixture to create two 'lasagna sheets'.

Begin layering by spreading 1/2 cup of the cooked ground beef on the bottom of the baking dish. Place one egg sheet over the beef, followed by half of the Alfredo sauce, half of the remaining beef, and 1 cup of mozzarella cheese.

Add the second egg sheet, the rest of the Alfredo sauce, the remaining ground beef, and the final cup of mozzarella cheese.

Bake in the preheated oven for 40 minutes or until the cheese is golden and bubbling. Let the lasagna rest for 10 minutes before slicing and serving.