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1
In a large Dutch oven or heavy pot, heat the olive oil over medium heat.
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2
Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes.
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3
Add the neck bones and let them brown, about 5 minutes.
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4
Add the ground veal, beef and sausage, and season with another healthy pinch of salt.
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5
Cook until the meat is browned, about 10 minutes.
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6
Stir in the white wine, tomatoes and their juice, and the bay leaves.
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7
Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce.
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8
Season the sauce with salt, to taste, and simmer for 2 hours over medium heat.
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9
Remove the bay leaves and neck bones and let cool.
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10
Skim any fat that rises to the surface.
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11
Bring a large pot of water to a boil over medium heat.
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12
Add enough salt so that it tastes seasoned and allow the water to return to a boil.
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13
Add the noodles and cook until al dente.
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14
Drain well and set aside.
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15
In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
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16
Preheat the oven to 350 degrees F.
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17
Ladle about 1 cup of sauce on the bottom of a lasagna pan.
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18
Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture.
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19
Top with a layer of mozzarella, smoothing it with a spatula to the edges.
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20
Repeat the process until the pan is full.
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21
Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.
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22
Cover the lasagna with aluminum foil and bake for 1 hour.
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23
Uncover and bake for 30 minutes.
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24
Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.
