Lasagne in Brodo alla Molisana

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

This recipe is traditional to the second smallest region of Italy, Molise. It’s a typical dish of this Southern region, and it’s totally unlike the most famous Lasagne alla Bolognese.

In this recipe, you will fill the layers between each lasagna sheets with chicken, carrots and mozzarella and Parmigiano Reggiano on top. Then bake and serve the lasagna with broth.

This baked lasagne in broth recipe requires a little time to prepare. It’s usually made on Sundays or during the holidays in the Molise region of Italy.

Baked Lasagne in broth recipe - Lasagne in brodo alla Molisana

Lasagna in Brodo alla Molisana

This baked lasagne in broth recipe is traditional from the Molise reigon of Italy. It's made with chicken, broth, carrots and mozzarella cheese. Delicious!
5 from 5 votes
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Course: Pasta
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 6 people
Calories: 568kcal


  • 1 whole organic chicken approximately 3 pounds
  • 4 carrots halved
  • 4 stalks celery halved
  • 1 onion large, halved
  • Salt and pepper to taste
  • 3 cups mozzarella cheese fresh and grated
  • 1 1/2 cup Parmigiano Reggiano freshly grated
  • 1 package fresh pasta sheets “Rana” makes a good one


  • 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.
Calories: 568kcal | Carbohydrates: 9g | Protein: 46g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 157mg | Sodium: 891mg | Potassium: 532mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7665IU | Vitamin C: 7mg | Calcium: 621mg | Iron: 2mg
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Buon appetito!

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