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!
whole organic chicken
approximately 3 pounds
Salt and pepper to taste
fresh and grated
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.
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Lasagna in Brodo alla Molisana https://www.nonnabox.com/lasagne-in-brodo-alla-molisana/