Mom's Lasagna

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WOW! I also made my own lasagna noodles. This becomes my go-to recipe. Thanks!

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the best

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Absolutely loved it. Thank you Michael for sharing your Mom's recipe with us on Paula's Best Dishes. I used ground chuck in place of ground beef and it worked out great. I also added 1 teaspoon anise seed because I like the taste in the sauce. Thanks again Iron Chef for yet another great meal. You're the best.

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Love the unique flavor of this lasagna. I used ground beef (no veal and used an inexpensive cut of pork steak with lots of bone and it came out totally delicious. It's hard to go back to making regular lasagna after eating this but I keep this recipe for special times!

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Was outstanding... I'd recommend this recipe to anyone/everyone - just allow plenty of prep time; it's pretty labor intensive (not to mention somewhat expensive for all the ingredients. I followed the recipe to the letter - the only exception being the pork neck bones which I could not find... I used a pound of pork ribs and it was just fine... Overall, it came out a complete and total win... Fantastic... Got rave reviews.. Job well done Michael... I give it five stars out of five. Bon Appetite.

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I'm a lasagna junkie, and this is by far the best I've ever had! Thanks Chef Symon for sharing your recipe! You're awesome!

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I did this recipe in a two day process - made the sauce one day - then assembled the next day. I used the Barilla No-boil flat lasagna noodles & they worked well. For the sauce I used browned pork ribs & also used hamburger and italian sausage - no veal. For the cheese used a fresh whole milk ricotta for one pound & the other pound was store bought Frigo brand. Used dry oregano - it worked well. Used regular pre-shredded mozzarella in a 2 pound bag. Reheated the sauce and assembled the lasagna in a stoneware 13x9 pan. After the first hour removed the foil, after 30 minutes more baking the crusty cheesy bubbly-ness were - jaw dropping beautiful~ I did put the pan on a small foil-lined sheet tray to catch a few drips which was a good idea. All kudos I passed to Michael for sharing his mom's recipe!

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I made this recipe for new years dinner and was very delicious, my family loves a lot. I even used the meat of the pork bones i shedred and i added to the sauce. Thank you Chef Michael Symon you are one of my favorits chefs.

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Outstanding flavor! I have always loved neckbones and they were great the next day with some sauteed greens! Lasagna was a little oily so I would reduce the olive oil next time as the meats will release enough fats without so much oil. Mike Symon is the Nuts!

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This recipe is absolutely perfect. Every year for Christmas I make a lasagna dinner. (The turkey and ham traditional dinner got real old After losing my old recipe I decided to find a new favorite and this is hands down the best lasagna.