Paula Deen's Lasagna

Preheat oven to 350°F.

In a large Dutch oven or heavy pot, heat the olive oil over medium heat.

Add the onion, garlic, and a three-finger pinch of salt. Sweat until translucent, about 2 minutes.

Add the neck bones and let them brown, about 5 minutes.

Add the ground veal, beef, and sausage. Season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes.

Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon to get all the browned bits into the sauce.

Season the sauce with salt to taste and simmer for 2 hours over medium heat.

Remove the bay leaves and neck bones. Let cool and skim any fat that rises to the surface.

Bring a large pot of salted water to a boil. Cook the noodles until al dente. Drain well and set aside.

In a medium bowl, mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.

Ladle about 1 cup of sauce on the bottom of a lasagna pan.

Layer in this order:

Repeat layers until the pan is full.

Finish with a final layer of noodles, sauce, mozzarella, and Parmesan.

Cover with aluminum foil and bake for 1 hour.

Uncover and bake for 30 minutes more.

Let rest 5-10 minutes before serving.