Lasagna in Brodo alla Molisana
User Reviews
5
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Prep Time
1 hr
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Cook Time
40 mins
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Total Time
1 hr 40 mins
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Servings
6 people
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Calories
568 kcal
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Course
Main Course
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Cuisine
Italian
Lasagna in Brodo alla Molisana
Description
This recipe starts by simmering a whole chicken with carrot, celery, and onion to create a flavorful broth. The chicken meat is shredded and combined with diced carrots and fresh mozzarella. Fresh pasta sheets are layered in a baking dish with the chicken mixture, mozzarella, and Parmigiano Reggiano. Each layer is moistened generously with the seasoned broth. After layering three times and finishing with a cheese topping and broth to cover, the dish is baked until bubbling and golden.
The final baked lasagna is tender and moist from the broth, with savory shredded chicken and creamy melted cheeses providing rich texture and flavor. The broth acts as both cooking liquid and sauce, keeping the layers soft and infused with savory taste, while the fresh pasta cooks tender in the oven.
This lasagna is a hearty main course suitable for a comforting meal. It showcases fresh ingredients and the traditional combination of baked pasta with broth, making it distinctive from typical sauced lasagnas.
Using freshly made pasta sheets and making broth from a whole chicken enhances authenticity and flavor. The dish benefits from resting after baking to set before slicing. Filtering the broth ensures a clear, smooth liquid for layering. Discarding celery and onion after broth-making avoids strong vegetal taste in the final dish.
Ingredients
- 1 chicken approximately 3 pounds, whole, organic
- 4 carrot halved
- 4 talks celery halved
- 1 onion large, halved
- salt to taste
- black pepper to taste
- 3 cups mozzarella cheese fresh and grated
- 1 1/2 /2 cup parmigiano reggiano freshly grated
- 1 package fresh pasta sheets “Rana” makes a good one
Instructions
- In a large soup pot put the chicken, carrots, celery and onion and cover with cold water.
- Bring to a boil then lower the heat and simmer, uncovered, until the chicken falls off of the bones.
- Take the chicken out of the pot and shred the meat. Remove the carrots and dice into 1/2-inces cubes. Discard the celery and onion and filter the broth. Set aside.
- Season the broth with salt and pepper. Reserve 2 cups for serving.
- Layer a 9” x 12” baking pan with a ladle of broth and add a first layer of pasta.
- Spread the shredded chicken and carrots on top of the pasta.
- Add the mozzarella on top of the chicken and sprinkle with 4 tablespoons of Parmigiano.
- Cover with broth until all the ingredients are moist.
- Repeat these steps two more times.
- Top with grated Parmigiano Reggiano cheese and mozzarella cheese and add broth to cover all the ingredients.
- Bake at 350° uncovered for 40 minutes or until bubbling.
- Let rest for 15 minutes covered with foil, then cut and serve in a large shallow bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 9g | 3% |
| Protein | 46g | 92% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 157mg | 52% |
| Sodium | 891mg | 37% |
| Potassium | 532mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 7665IU | 153% |
| Vitamin C | 7mg | 8% |
| Calcium | 621mg | 62% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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