Michael Symon's Mom’s Lasagna
Brooke Shields Tearfully Recounts Devastating Accident + Leg Inj…
How to Make Roasted Honey-Soy Green Beans | Rachael Ray
We Surprise a Mom of 10 (Including 6 Foster Kids!) Who Works So …
How to Make Salt 'n' Pepper Pork or Chicken | Rachael Ray
How to Make Caramel Apple Shortcakes | Grant Melton
How to Make Sausages with Apples and Onions & Charred, Spiced Ca…
Robin Roberts Tearfully Recalls the Emotional Moment Her Sister …
How to Make Easy Grilled Corn with Jalapeño Cilantro Glaze | Sun…
How to Make Chianti Risotto with Garlicky Spinach and Oven Charr…
How to Make Sheet Pan Chicken with Rosemary & Grapes | Queer Eye…
Feast Your Eyes on Our Savory 16 Charcuterie Board + We Promise …
How to Make an Edible Cheeseboard With Focaccia for Your Next Pa…
How to Make Miso Ramen with Steak, Japanese-Style Tomato Salad +…
How to Make Apple Cider Doughnut Cake | Milk Bar's Christina Tosi
Cake Boss Buddy Valastro Tells Rachael His Hand Is At 95% One Ye…
Cake Boss Buddy Valastro Has Sweet Words For Rachael To Celebrat…
How to Make a Bumbleberry Pie Sundae | Gail Simmons
How to Make Spaghetti or Linguini with Red Clam Sauce | Rachael …
Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…
Chef Michael Symon's new restaurant "Angeline" opens at the Borgata Hotel in Atlantic City, New Jersey on May 6, 2017. Like this lasagna (which happens the be on the restaurant's menu!), it's named after his mother and offers American-Italian-style dishes like his mom made for him when he was young.
- 1/2 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- Kosher salt
- 1 pound pork neck bones
- 1 pound veal
- 1 pound beef
- 1 pound spicy Italian sausage, bulk or removed from the casings
- 1/2 cup dry white wine
- 4 cups peeled and chopped tomatoes or 1 28-ounce can San Marzano tomatoes, with their juice
- 3 fresh bay leaves
- 1 pound dried lasagna noodles
- 2 pounds whole-milk ricotta cheese
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh basil leaves
- 1/4 cup fresh oregano leaves
- 2 large eggs
- 1 pound fresh mozzarella cheese, grated
- 1/2 cup grated parmesan cheese
In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add the onion garlic and a three-finger pinch of salt and sweat them until they are translucent, about 2 minutes. Add the neck bones and brown, about 5 minutes. Add the ground veal, beef and sausage, season with another healthy pinch of 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 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, combine the ricotta, parsley, basil, oregano and eggs with a pinch of salt.
Preheat the oven to 350°F.
Ladle about 1 cup of sauce on the bottom of a 9x13-inch lasagna pan. Arrange a layer of noodles over followed by a layer of sauce and then some ricotta mixture, smoothing it with a spatula to the edges of the noodles. Repeat the process until the pan is full and finishing with a final layer of noodles, sauce, mozzarella cheese and Parmesan cheese.
Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes to brown and bubbly on top. Remove from oven and let cool slightly before cutting and serving.
Jeanette's Holiday Lasagna
Lasagna with Meat Ragu