Mom’s Lasagna

In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the onion garlic and a three-finger pinch of salt and sweat them until they are translucent, about 2 minutes. Add the neck bones and brown, about 5 minutes. Add the ground veal, beef and sausage, season with another healthy pinch of salt and continue cooking until the meat is browned, about 10 minutes. Add the white wine, tomatoes and their juice, and the bay leaves, scraping the bottom of the pot with a wooden spoon to get all of the browned bits into the sauce. Season the sauce with salt and simmer for 2 hours over medium heat.  Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.
 
Bring a large pot of water to a boil. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.

 
Meanwhile, in a medium bowl, combine the ricotta, parsley, basil, oregano and eggs with a pinch of salt.
 
Preheat the oven to 350°F.
 
Ladle about 1 cup of sauce on the bottom of a 9x13-inch lasagna pan. Arrange a layer of noodles over followed by a layer of sauce and then some ricotta mixture, smoothing it with a spatula to the edges of the noodles. Repeat the process until the pan is full and finishing with a final layer of noodles, sauce, mozzarella cheese and Parmesan cheese.
 
Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes to brown and bubbly on top. Remove from oven and let cool slightly before cutting and serving.


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