Ingredients

Instructions

1. Make the pasta: Follow a homemade egg pasta method. After rolling the dough, cut into 12-inch long sheets, briefly precook each strip in boiling water for 30 seconds, then transfer to ice water to stop cooking. Drain, pat dry, and set the sheets aside on clean kitchen towels.
2. Prepare the sauce: Heat olive oil in a saucepan over medium heat. Add the pork bones and brown well. Add the chopped onion and cook until softened. Stir in the garlic and cook an additional minute, then add the tomato puree, tomato paste and 1 cup of water.
3. Add the oregano, half of the chopped parsley, basil, red pepper flakes, and salt and pepper. Bring to a boil, then reduce to a low simmer.
4. Make the meatballs: In a bowl combine the ground meat, egg, soaked bread (soak the bread cubes in milk until soft, then break up), 1/4 cup of the parsley, 1/3 cup Parmesan, and salt and pepper. Mix thoroughly by hand, form into small 1-inch meatballs, and gently add them to the simmering sauce.
5. Simmer the sauce with the meatballs for about 2 hours over low heat, adding water if it becomes too thick. When finished, remove the meatballs and pork bones with a slotted spoon and keep aside.
6. Assemble the lasagna: Spread about 1/2 cup of sauce across the bottom of a large lasagna pan and thin it slightly with a splash of water to prevent sticking. Lay an overlapping layer of noodle sheets across the bottom. Spoon sauce over the noodles to cover them. Repeat with another layer of noodles and sauce, then add a layer of mozzarella slices. Continue layering so you have about five noodle layers total, finishing with sauce on top.
7. Top with an additional layer of mozzarella and a generous sprinkle of Parmesan. Arrange the cooked meatballs evenly across the top.
8. Cover with foil and bake in a preheated 375°F oven for 30 minutes. Remove the foil and bake an additional 10 minutes to brown the top. Let the lasagna rest for 10 minutes before slicing and serving.