LASAGNE*****Mom's Lasagna - Michael Symon - 18(10) Points

By Unblond1

Everyone ranted and raved about this. I made it for New Year's Day dinner and both Andria and Jason really liked it and Dan said I could make it again any time. I quite liked it myself.

Of course, it's a huge amount of work - two day job - but if we weren't having company, we'd get four freezer servings, at least.

Ingredients

• SAUCE:
• 12 servings, at least
• 1/4 cup olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• Pinch kosher salt and freshly ground black pepper
• 1 pound pork neck bones (Tarini's doesn't have these - I used 2 lbs. of pork back ribs, which I had the butcher cut in half lengthwise, then cut into 2 or 3 rib pieces)
• 1 pound ground veal
• 1 pound ground beef
• 2 spicy Italian sausages and 2 sweet Italian sausages loose or removed from casings
• 1/2 cup dry white wine + a bit more
• 1 (28-ounce) can San Marzano tomatoes, with their juice
• 1 (14-ounce) can fire-roasted tomatoes, with their juice
• 2 bay leaves
• LASAGNE:
• 1 pound dried lasagna noodles
• 2 pounds whole milk ricotta cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh oregano leaves
• 2 large eggs
• some fresh basil leaves (my addition)
• 1/2 cup grated Parmesan, plus more for final topping
• 1 pound fresh mozzarella cheese, grated or thinly sliced on the mandolin

Preparation

Step 1

* These quantities made 1 large lasagne (in my 9" x 13" Christmas dish and two tin-foil loaf pans for the freezer) of three layers each - EVOO, noodles, sauce, ricotta, mozza/noodles, sauce, ricotta, fresh basil leaves, mozza/noodles, sauce, ricotta, mozza, parmigiano reggiano. I threw away 9 lasagne noodles.

* SAUCE:

* In a large, heavy pot, heat the olive oil over medium heat. Salt and pepper both sides of the ribs and brown them VERY WELL on all sides in the oil, in batches, as necessary, removing as done and reducing the heat as necessary to keep the oil from burning. Add the ground meat and sausage to the pot, season with a pinch of coarse sea salt and cook over medium heat, stirring occasionally, until browned - this takes about 20 - 30 minutes. Remove the meat to a seive and drain while proceeding with the recipe. Add a couple of tablespoons of olive oil and the onion, garlic, and a pinch of salt and sweat them until they're translucent, about 5 minutes. If necessary, add in about a 1/4 cup of white wine to get the sticky bits off the bottom of the pot.

* Return the ribs and the meat to the pot and add the white wine, tomatoes and their juice, and the bay leaves. Taste the sauce and see if it needs more salt (it shouldn't - remember you will be salting the ricotta and the lasagne water) and simmer for 2 hours over low heat, covered. Put the lid on the pot ajar for the last half hour or so if the sauce seems to soupy. Remove the bay leaves and rib bones and let the sauce cool. Skim any fat that rises to the surface. (Can be made a day or two ahead). The ribs are excellent reheated to make another meal.

* LASAGNE:

* Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until a minute or two underdone - al dente. Rinse and drain well and set aside on an oiled baking tray until ready to use.

* In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt. Put the mixture in a zip-lock bag and cut off one corner for piping. (If you need to refill the bag while piping the mixture, close the cut corner with a paper clamp while doing so to prevent mixture from coming out while filling)

* Preheat the oven to 350 degrees F.

* Drizzle the bottom of the pan with olive oil (for a crispy bottom) or ladle about 1 cup of sauce on the bottom of a lasagna pan (for a softer bottom) Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture, smoothing it with a spatula to the edges. Top with some whole basil leaves and a layer of mozzarella, . Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan. (He put a final layer of ricotta on top, followed by the cheeses, so if you have enough, try it this way).

* Cover the pan with saran wrap and refrigerate until ready to cook, removing it from the fridge half an hour before you put it in the oven.

* To freeze, don't cook first, cover with a piece of parchment paper then with foil and put in a large zip-lock baggie.

* Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest 30 minutes before slicing and serving.

* N.B. to cook from frozen - Remove from freezer and remove foil, saran and parchment paper. Replace foil and bake in a 350 oven for 1 1/2 hours (set for frozen food in the Breville oven for the first hour). Remove foil, return to oven and let cook for an additional 1/2 hour. Remove from oven and let rest for about 10 minutes before serving to set up.