Lasagne in Brodo alla Molisana (Italian Lasagna with Chicken and Broth)

This unique lasagna recipe from second smallest region of Italy, Molise. It contains veal meatballs, chicken and veal loin that are first used to make a broth and then shredded for the filling, mozzarella, Parmigiano and nutmeg. 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.

1 (3-4 lb) whole organic chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
kosher salt
black pepper, freshly ground
3 cups fresh mozzarella cheese, grated
1½ cup Parmigiano Reggiano freshly grated
1 pkg fresh pasta sheets, such as; Rana

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.

Preheat an oven to 350°F (175°C/155°C fan, Gas Mark 3).

Take the chicken out of the pot and shred the meat. Remove the carrots and dice into ½" 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 9x12" 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 Tbsp. 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 uncovered for 40 minutes or until bubbling.

Let rest for 15 minutes covered with foil, then cut and serve in a large shallow bowl.

Makes 6 servings.