Italian-American Lasagna
INGREDIENTS
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2 pounds fresh or packaged whole-milk ricotta cheese
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2 pounds lasagna noodles
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2 tablespoons olive oil
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2 large eggs
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pinch salt
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2½ cups Parmigiano-Reggiano, freshly grated
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1 pound mozzarella cheese , preferably fresh, sliced thin
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For the Italian-American Meat Sauce
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2 35-ounce cans Italian Plum Tomatoes, (preferably San Marzano)
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¼ cup extra-virgin olive oil
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2 medium yellow onions, diced (about 2 cups)
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8 garlic cloves, peeled and chopped fine
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6 meaty pork neck bones, (about 3/4 pound)
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1 pound ground beef
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salt
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¾ cup dry white wine
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⅓ cup tomato paste
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4 bay leaves
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1½ teaspoons dried oregano, crumbled
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4 cups hot water
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