Mom’s Lasagna

  • Pin It
  • print
Recipe Courtesy of


Servings: 6 servings
Prep Time: 20
Cook Time: 2 hr 10 min
Difficulty: Moderate

Ingredients Add to grocery list

1/2 cup olive oil
1 onion, diced
4 garlic cloves, minced
Pinch kosher salt and freshly ground black pepper
1 pound pork neck bones
1 pound ground veal
1 pound ground beef
1 pound spicy Italian sausage, loose or removed from casings
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 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
1/2 cup grated Parmesan, plus more for final topping
1 pound fresh mozzarella cheese, grated

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, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape 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, to taste, 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 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 al dente. Drain well and set aside.

In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.

Preheat the oven to 350 degrees F.

Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, 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 for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

Show: Paula's Best Dishes
          Watch Paula on Food Network


You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:

54321

This is much like my own recipe for Italian sauce that I have used for 48 years. My mother-in-law gave me the recipe when I married her son. I strongly suggest that when the pork bones are done and the meat is falling off tender, you either pick and eat it or do as I do and pick the meat chunks and add to the sauce.....DE-LIS-SI-O-SO !!!!

By Diana Clarkin on June 25, 2011

54321

paula deens I LOVE YOUR SHOWS AND I AM TRYING TO STARED MY CUP CAKE BUSINESS IN MEMPHIS TN I LOVE ALL OF YOUR FOOD I HAVE LEARN ALOT BY LOOKING@YOUR SHOWS I LOVE YOU MATTIE REYNOLDS

By mattie reynolds on December 16, 2010

54321

This lasagna was AMAZING!! I made it for a group of people and everyone loved it. I always like to test out different recipes on my family and they all said this was by far the best one. I def recommend this one!!

By Anonymous on November 02, 2010

54321

This is the best. Because it does not have all that red sauce like when you use the marinara sauce. I love cheese.

By Anonymous on September 26, 2010

My Recipe Box |

Paula's Upcoming Schedule