For the meat broth:

250 g chicken bones
250 g pork bones
250 g beef bones
1 prosciutto end
1 onion, chopped
4-5 cloves garlic
1 rib celery, with leaves, chopped
1 carrot, peeled and chopped
1 bay leaf
12 black peppercorns
2 whole cloves
5 sprigs fresh thyme
a few parsley sprigs
1 stick cinnamon
salt to taste

Method:

1. Put all the ingredients in a stockpot, cover with 10 cups water, bring to boil, then reduce to simmer, and cook, partially covered, for a minimum of 2-3 hours. Add salt to taste at the very end.
2. Let the stock cool down a bit, then strain it through a fine sieve, reserving the liquid.
3. Store in the refrigerator overnight.
4. The next morning, remove the accumulated fat on top. The stock is now ready to use.

For the lasagna:

Enough lasagna sheets to make 4-5 layers
500 g ground veal
2 slices bread soaked in a bit of milk
parmesan, grated
nutmeg (optional)
1 large egg
salt and pepper to taste
leftover chicken, cooked
350 g cooked, unsmoked ham, finely chopped
Gruyère or provolone

Method:

1. Cook the lasagna noodles in boiling salted water until al dente, rinse under cold water and set aside on clean kitchen towels.
2. Bring your broth to a light simmer.
3. Make the veal meatballs: in a bowl, mix the ground veal, bread squeezed from excess milk, egg, nutmeg (if using), salt and pepper and add enough parmesan for the mixture to hold together, 1/3 to 1/2 cup. Form ping-pong size meatballs and drop them in the simmering broth and cook, for about 7 minutes, until done. Remove from the broth and let them cool.
4. Assemble the lasagna: cover the bottom of a lasagna dish with noodles. Then, take 3 or 4 meatballs and crush them between your hands, and spread the meat over the noodles. Add a few small handfuls of ham, a bit of chicken, and sprinkle approximately 3 tablespoons of parmesan over the meat. Put one or two ladlefuls of broth and put it over the first layer.
5. Continue building the lasagna layers this way, crumbled meatballs, chicken, ham, cheese, broth, until you have 4 or 5 layers. Finish with a layer of pasta.
6. Let the lasagna rest in the refrigerator or at room temperature for two to four hours, to let the noodles absorb all the wonderful broth flavour.
7. Sprinkle parmesan, gruyère or provolone on the top layer, and cook in a 350F oven for 45 minutes. Let cool 10 minutes before serving. Serve with a bit extra broth in each bowl.