Ingredients

2 pounds fresh or packaged whole-milk ricotta cheese
2 pounds lasagna noodles
2 tablespoons olive oil
2 large eggs
pinch salt
2½ cups Parmigiano-Reggiano, freshly grated
1 pound mozzarella cheese , preferably fresh, sliced thin

For the Italian-American Meat Sauce
2 35-ounce cans Italian Plum Tomatoes, (preferably San Marzano)
¼ cup extra-virgin olive oil
2 medium yellow onions, diced (about 2 cups)
8 garlic cloves, peeled and chopped fine
6 meaty pork neck bones, (about 3/4 pound)
1 pound ground beef
salt
¾ cup dry white wine
⅓ cup tomato paste
4 bay leaves
1½ teaspoons dried oregano, crumbled
4 cups hot water

Description

I Am Always Telling You Not To Add Oil To The Water When You Cook Pasta Because It Will Reduce The Adherence Of Sauce To The Pasta. Cooking Long, Flat Pasta-like These Lasagna Noodles-is The Exception. They Have A Tendency To Stick Together When They Cook

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