Michael Symon's Mom's Lasagna

Photo by Cary L.
Adapted from beta.abc.go.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from beta.abc.go.com

Ingredients

  • 1/2

    cup Olive Oil

  • 1

    Onion (diced)

  • 4

    Garlic Cloves (minced)

  • Kosher Salt

  • 1

    pound Pork Neck Bones (optional)

  • 1

    pound Ground Beef

  • 1

    pound Ground Veal

  • 1

    pound Spicy Italian Sausage (loose or removed from casing)

  • 1/2

    cup Dry White Wine

  • 1

    28-ounce can San Marzano Tomatoes (with their juice)

  • 2

    Bay Leaves

  • 1

    pound Dried Lasagna Noodles

  • 2

    pound Whole Milk Ricotta Cheese

  • 1/4

    cup Chopped Fresh Flat-Leaf Parsley Leaves

  • 1/4

    cup Fresh Basil Leaves

  • 1/4

    cup Fresh Oregano Leaves

  • 2

    Large Eggs

  • 1

    pound Fresh Mozzarella Cheese (grated)

  • 1/2

    cup Grated Parmesan Cheese

Directions

In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they’re translucent, 2 minutes. Add the neck bones and brown them, about 5 minutes. Add the ground veal and beef and sausage, season with another healthy pinch of a 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, making sure 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 mix together the ricotta, parsley, basil, oregano and eggs with a pinch of salt. Preheat the oven to 350F. In a lasagna pan–9 by 13 is optimal–drizzle olive on the bottom of the pan. Arrange a layer of noodles on this followed by a layer of sauce and then some of the ricotta mixture, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and parmesan. Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake from 30 minutes. Let cool for 30 minutes before cutting and serving.

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