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1
To make the sauce: Take the onion and garlic, and saute in olive oil in a large pot for a few minutes.
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2
Add the tomatoes, tomato paste, bay leaf, herbs, crushed red pepper, and prosciutto or ham bone.
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3
Simmer gently for about an hour and a half.
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4
Remove the bone, puree the sauce (carefully, since this will be hot), and taste for seasoning.
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5
The cheeses: Keep parmesan and mozzarella in separate piles.
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6
Add the chopped basil and parsley to the ricotta, and season with freshly ground black pepper.
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7
Layer the lasagne: In a dish that is 10x6x2, begin with a light layer of sauce on the bottom.
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8
Cover with a sheet of pasta, and spread it with sauce.
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9
Sprinkle with parmesan and mozzarella.
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10
Cover with another sheet of pasta and sauce.
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11
Put half of the ricotta and herb mixture on this layer.
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12
Repeat with a layer of pasta, sauce, and mozzarella and parmesan, then another layer of pasta, topped with remaining ricotta.
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13
Make one more layer of pasta and mozzarella and parmesan, ending with a top layer of pasta and sauce and parmesan.
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14
Cover the lasagna with foil and bake 20 minutes in a preheated 350-degree oven.
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15
Remove the foil and bake another 20 minutes or so, until the top is crusty and golden.
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16
Let sit for 5 or so minutes after removing from the oven.
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17
Cut into portions, grate with fresh parmesan and serve.
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18
Note: You can use store-bought sauce as a time-saver, but if you have the time its worth the wait.
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19
This may also be made earlier in the day: assemble and keep in the fridge until ready to cook.
