"This is EXACTLY the way my Italian gramma made lasagna. Pork neck bones (she used pork ribs in her sauce for spaghetti too - the sweetness of the pork and the bone marrow is the secret.) I added to her recipe though after having it at an Italian restaurant in Chicago made with bechemella sauce along with the EXACT recipe Michael uses for the ricotta with the eggs and herbs. I only do one or two layers with that and then make a bechemella (roux) with half and half and fresh ground nutmeg so there are two more layers - it gets a little deep but I bought some really cool special lasagna pans and they're DEEP. This is the absolute best - and you have to use the pork bones and the fresh mozzarella!!! I make four or five at a time and freeze....yes, it takes all day. But I usually make the sauce a day ahead and then assemble the next day or within a couple of days.

"This is EXACTLY the way my Italian gramma made lasagna. Pork neck bones (she used pork ribs in her sauce for spaghetti too - the sweetness of the pork and the bone marrow is the secret). I added to her recipe though after having it at an Italian restaurant in Chicago made with bechemella sauce along with the EXACT recipe Michael uses for the ricotta with the eggs and herbs. I only do one or two layers with that and then make a bechemella (roux) with half and half and fresh ground nutmeg so there are two more layers - it gets a little deep but I bought some really cool special lasagna pans and they're DEEP. This is the absolute best - and you have to use the pork bones and the fresh mozzarella!!! I make four or five at a time and freeze....yes, it takes all day. But I usually make the sauce a day ahead and then assemble the next day or within a couple of days.