| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 2 hr 10 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 2 hr 10 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1826 |
| Total Fat | 121 g |
| Saturated Fat | 51 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 104 g |
| Cholesterol | 411 mg |
| Sodium | 1611 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1826 |
| Total Fat | 121 g |
| Saturated Fat | 51 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 104 g |
| Cholesterol | 411 mg |
| Sodium | 1611 mg |
Reviews
I made this recipe about ten years ago and it was amazing. I saw Chef Symon on our local Chronicle, and just after I reminded my husband that I’d made Chef’s mother’s lasagna, Chef mentioned it! I need to make this again. It is labor intensive but fun on a day at home when the weather isn’t great. It was so good!
Incredible recipe – game changer. I’ve tried a lot of different lasagnas, am a foodie at heart so particular, and this is one is like nothing I’ve ever had before in my life. The sauces are killer and not hard to make – just give yourself some good time. It’s worth boiling the noodles and putting the time into this, for me I taste a difference than no baked noodles, but no reason you couldn’t use those either. This lasagna is the perfect marriage of sauce, noodles, cheese and just all around glory. I was worried it would be too runny but the sauces hold up well against the noodles and so it was not watery at all. I also think the fresh nutmeg is worth getting/grating as it really add a hint of spice that just pushes this dish over the edge of perfection. Highly recommend – this one is going to be our Christmas staple from here on out. Everything I make from Chef Symon is a win, I hope he gets more show/seasons ahead as he is pure genius in our books.
Best lasagna ever!!!!
For years, I’ve heard chef say this would be the dish he wants before dying so I had to try it. I followed it exactly to the letter even tweeting Chef to find out the right size lasagna pan to use. (9×13) I was able to get three thick layers and it was spilling over the top, but left me with lots of leftover noodles. I cut 12 huge portions. Time consuming but very worth it!
this is the best lasagna I have ever tasted in my life….being a black woman I was skeptical, because I like a good amount of seasoning in my food… but I still made this exactly how it says, veal, pork neck bones and all…let me tell yall this sauce is packed with flavor…I have made this lasagna sooooooo many times…my family loves it, and so do I….Michael, being my favorite iron chef, I knew u wouldn’t let me down!! Soooooooo good!!! Give it a try, you’ll never make lasagna the way u used to again.
I have been making lasagna for years now never really following a ‘recipe’, so when I saw him make this, I thought I would check it out. It was very bland and made way more than 6-8 servings. So, I had a lot of not very good lasagna. It really needs a lot more flavoring and more tomato sauce.
This is a good lasagna recipe but you can save time and expense by just adding some Iralian sausage to an existing lasagna recipe. My family liked it but it wasn’t the best lasagna recipe we’ve ever eaten. It makes 12 big servings, not 6.
This is the best lasagna recipe! I added some sugar and red pepper flakes to sauce, and double tomatoes, because I like it saucy. I also added some slice provolone on top and put a dollop of leftover ricotta on top of each. Everyone loved it! My go to lasagna from now on.
WOW! I also made my own lasagna noodles. This becomes my go-to recipe. Thanks!
the best