Lasagna is for special occasions like holidays, wedding showers, or your nephew losing his first tooth (it’s too fattening otherwise). Since this is a lot of work, make the sauce the night before, boil the noodles and assemble in the morning, and then bake for dinner.
Place a large saucepot on the stove; turn heat to just under medium and fry:
Before the garlic browns, add:
Brown meat for a few minutes, and then add:
Reduce heat, cover, and let wine absorb into meat for 10 minutes. Remove lid, turn heat back up, and cook another few minutes until the wine has almost evaporated. Then add:
Bring to a boil. Once boiling, reduce heat, cover, and simmer for 2-2½ hours. The sauce needn’t be fully reduced—watery is okay.
When the sauce is ready, shut off heat and discard the celery, carrot and bones. Then add:
Stir until everything melts.
In a large pot, boil 2 lb. lasagna noodles (6-7 sheets at a time) in salted water until they’re three-quarters cooked (egg noodles are best). Boil fresh noodles only until they rise to the top (60–90 seconds). Scoop out noodles with a strainer and put into a large bowl of cold, salted water. Then take noodles from the water bowl, place on a tea towel, and pat dry.
Sauce the bottom of a 15” X 11” lasagna pan and place a layer of noodles lengthwise in the pan. Then put more sauce and another layer of noodles widthwise. Continue making the lasagna this way until you have 12-14 layers (end with sauce on top). Note: Be generous with the sauce, especially if freezing.
Cut lasagna into 20-24 pieces and bake uncovered at 375°F for 1-1½ hours. It’s ready when the sauce on top boils and the corners are crispy. Then remove from oven, cover with foil, and let sit on stovetop for 10-15 minutes before serving (the stove keeps it warm).