Baked Lasagne in Broth alla Molisana

Name: Baked Lasagne in Broth alla Molisana
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 serving
Ingredients: 200 g lasagne sheets; 1 chicken or stewing hen; 250 g veal; 2 celery stalks; 2 carrots; 1 onion; 2 tomatoes; salt; black pepper; 250 g minced veal; 50 g Parmesan Cheese; 1 egg; 1 cup breadcrumbs; nutmeg; salt; 2-3 tablespoon extra virgin olive oil; 2 mozzarella balls; 100 g parmigiano reggiano; 1 pinch nutmeg

User Reviews

5.0

48 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings
4
Calories
1246 kcal
Course
Main Course
Cuisine
Italian

Baked Lasagne in Broth alla Molisana

Daisy Meyer

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In this unique baked lasagne recipe from Molise, the layers of lasagne sheets are filled with small veal meatballs, shredded veal and chicken from the broth and mozzarella and then baked and served in broth.

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Ingredients

Servings

200 g lasagne sheets (7oz) I used ready made fresh lasagne from Giovanni Rana. You can make your own pasta or use dried lasagne

For the broth

1 chicken or stewing hen medium sized
250 g veal (9oz) loin or shoulder
2 celery stalks washed
2 carrots washed
1 onion peeled
2 tomatoes small (optional)
salt to taste
black pepper to taste

For meatballs

250 g minced veal (9oz)
50 g Parmesan Cheese grated (2oz)
1 egg
1 cup breadcrumbs either fresh bread soaked in milk and squeezed or dried ready made breadcrumbs
nutmeg
salt to taste
2-3 tablespoon extra virgin olive oil or other cooking oil

to finish the dish

2 mozzarella balls 125g each (4oz each)
100 g parmigiano reggiano grated (3.5 oz)
1 pinch nutmeg

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Instructions

First you need to prepare a good broth with the chicken/stewing hen and the piece of veal, plus the celery, carrot, onion and a couple of small tomatoes.
Wash the celery, carrots and tomatoes. Cut the celery and carrots into large pieces. Peel the onion and cut in half.
Put all the ingredients into a deep pot. Cover with water, season with salt and pepper and simmer for a couple of hours. Skim off the fat that comes to the top.
Once the broth is ready and the meat is cooked, shred the boiled chicken and veal into small pieces. If you do this the day before, keep the meat in a bowl with a little broth so that it remains soft. Keep the rest of the broth for preparing and serving the dish.

Make the meatballs

Put all the ingredients in a bowl (except the oilve oil). Mix together well with your hands. Shape small round meatballs using your hands. Refrigerate the meatballs for 15-30 minutes.
Fry the meatballs gently in a frying pan with a little heated olive oil until browned all over. You don’t need to cook them through. Set aside.

Finish the dish

Drain the mozzarella and cut into pieces. Pour a little stock onto the bottom of an oven dish and make a first layer of lasagne sheets on top of it.
Spread some of the mixed shredded boiled meat over the pasta. Add some meatballs and pieces of mozzarella. Moisten with broth, without fear of exaggerating because you need quite a lot. Finish the layer by sprinkling with grated Parmigiano and a little nutmeg.
Repeat with another layer of pasta, shredded meat, meatballs, mozzarella and Parmigiano and nutmeg.
Repeat and finish with a layer of pasta. Sprinkle with lots of Parmigiano. Add enough broth so the broth reaches half way up the sides of the dish.
Bake for about 20 minutes in a preheated oven at 180°. Serve with extra heated broth in a deep bowl or plate with more grated Parmigiano if required.

Notes

If you use dried lasagne sheets you will need to blanch them in boiling water before assembling this dish. Some people filter the broth before assembling the lasagna. I prefer not to as I like to include some of the veggies in the finished dish.

Nutrition Information

Show Details

Calories 1246kcal (62%) Carbohydrates 66g (22%) Protein 87g (174%) Fat 69g (106%) Saturated Fat 24g (120%) Polyunsaturated Fat 9g Monounsaturated Fat 28g Trans Fat 1g Cholesterol 310mg (103%) Sodium 1080mg (45%) Potassium 1229mg (35%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 6236IU (125%) Vitamin C 15mg (17%) Calcium 626mg (63%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1246 kcal

% Daily Value*

Calories	1246kcal	62%
Carbohydrates	66g	22%
Protein	87g	174%
Fat	69g	106%
Saturated Fat	24g	120%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	28g	140%
Trans Fat	1g	50%
Cholesterol	310mg	103%
Sodium	1080mg	45%
Potassium	1229mg	26%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	6236IU	125%
Vitamin C	15mg	17%
Calcium	626mg	63%
Iron	6mg	33%