Baked Lasagne in Broth alla Molisana

Method11 steps · about 3 hr

1. 1

   Step 1: Use the whole chicken or stewing hen and the separate 250 g veal piece for the broth. Keep the 250 g minced veal aside for the meatballs.

2. 2

   Step 2: Wash the celery, carrots (2) and tomatoes (2 small). Cut the celery and carrots into large pieces. Peel the onion (1) and cut in half.

   Uses 2 celery stalks, washed and cut · 2 carrots, washed and cut · 2 small tomatoes, washed · 1 onion, peeled and halved

3. 3

   Step 3: Put the chicken or hen, the 250 g veal piece and the prepared broth vegetables into a deep pot. Cover with water, season with salt and pepper and bring to a gentle simmer. Simmer for about 2 hours, until the meat is fully cooked and tender, skimming fat from the surface.

   Simmer broth · 120 minUses Celery, carrots, onion and optional tomatoes prepared in step 2 · 1 medium chicken or stewing hen · 250 g veal loin or shoulder · Water to cover the meats and vegetables · Salt to taste for broth · Black pepper to taste for broth

4. 4

   Step 4: Lift the cooked chicken and veal from the broth, remove bones and skin as needed and shred the meat. Reserve all the broth for moistening the layers and serving. If making these ahead, put the shredded meat in a shallow container with a little broth and refrigerate promptly; refrigerate the remaining broth separately.

   Uses Cooked chicken and veal shredded; broth retained for assembly and service

5. 5

   Step 5: For the meatballs, mix the separate 250 g minced veal with 50 g grated Parmesan, 1 egg, 1 cup dried breadcrumbs, nutmeg and salt to taste. Alternatively, use the source fresh-bread route: soak bread in milk, squeeze it well and use the 1-cup breadcrumb amount. Shape small round meatballs and refrigerate for 15–30 minutes.

   Chill meatballs · 30 minUses 250 g minced veal for separate meatballs · 1 cup fresh breadcrumbs soaked and squeezed, or dried breadcrumb route · Only if using fresh breadcrumbs; amount to soak, then squeeze out, unstated · 1 egg for meatball mixture · 50 g grated Parmesan for meatballs · Nutmeg for meatball mixture; amount unspecified · Season meatball mixture to taste

6. 6

   Step 6: Heat the 2–3 tablespoons oil and gently fry the formed meatballs, turning until browned all over. They will finish cooking in the lasagna; set them aside while you assemble it.

   Uses Formed meatballs from step 5 · 2–3 tbsp oil for frying meatballs

7. 7

   Step 7: 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.

   Uses 2 mozzarella balls, drained and cut up · 200 g lasagne sheets; first layer uses an unmeasured part · A little prepared broth from step 3

8. 8

   Step 8: 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.

   Uses Some prepared shredded chicken and veal from step 4 · Some prepared meatballs from step 6 · Prepared mozzarella from step 7 · Prepared broth; liberal amount, no measured dose · Part of 100 g grated Parmigiano, actual layer share unstated · A little nutmeg on the layer; amount not stated

9. 9

   Step 9: Repeat with another layer of fresh pasta sheets, shredded broth meat, browned meatballs and mozzarella pieces. Moisten with the reserved broth and sprinkle with some of the remaining layering cheese and a little of the single pinch of nutmeg.

   Uses First filled layer assembled in step 8 · More fresh sheets from the 200 g supply; each layer share is unmeasured · Some remaining shredded chicken and veal · Some remaining browned meatballs · Some remaining cut mozzarella · Broth to moisten this layer · More grated cheese from the 100 g layering supply · Part of the single pinch of nutmeg for the layers

10. 10

    Step 10: Use the remaining prepared filling ingredients for successive layers, finishing with the remaining fresh pasta sheets. Sprinkle with the rest of the measured 100 g layering cheese. Add reserved broth until it reaches halfway up the sides of the dish.

    Uses Finish with remaining prepared lasagne and fillings · Prepared broth added until it reaches halfway up dish · Remaining Parmesan supply for top; exact quantity unstated · Remaining fresh lasagne sheets from the 200 g total for final layers

11. 11

    Step 11: Preheat the oven to 180°C. Bake the assembled lasagna for about 20 minutes, until the pasta is tender and the small meatballs are cooked through. Heat the reserved serving broth separately, then serve the lasagna in deep plates or bowls with some hot broth. Add extra grated Parmigiano only if desired.

    Bake lasagne · 20 minUses Assembled dish from step 10 · Extra prepared broth, heated separately; portion not specified · Optional extra grated Parmigiano to serve; quantity not stated