Enjoy this amazing recipe brought to you by Calphalon! Cook noodles until al dente in boiling salted water and set aside.
|4 ounces olive oil||3 bay leaves|
|1 pound dried lasagna noodles||1 pound ground veal|
|1 chopped onion||1 pound ground beef|
|4 cloves minced garlic||1 pound spicy Italian sausage ground|
In a Dutch oven heat olive oil and add onions and garlic and sweat until translucent. Add ground meat and season with salt and neck bones and let brown. Add white wine, tomatoes and bay leaves and scrape bottom of pot with wooden spoon making sure to deglaze the pan. Season with salt and simmer for 2 hrs over medium heat. Remove bay leaves and neck bones and let cool.
Mix together ricotta, herbs and eggs with a pinch of salt.
Get a lasagna pan and spread a ladle of sauce on the bottom, put a layer of noodles, then a layer of sauce, and then some ricotta and repeat until pan is full. Top with noodles, sauce, and grated mozzarella and place in 350 degrees oven for 1- 1/2 hrs. Let cool for 30 minutes and serve.
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