Baked Lasagne in Broth alla Molisana

5 from 16 votes

Baked Lasagne in Broth alla Molisana

In this unique baked lasagne recipe from Molise, the layers of lasagne sheets are filled with small veal meatballs, shredded veal and chicken from the broth and mozzarella and then baked and served in broth.

Prep Time30

Cook Time2 30

Total Time3

Course: Main Course

Cuisine: Italian, Molise, Southern Italian

Keyword: baked pasta recipe, broth, lasagna, lasagne al forno, meat, meatballs

Servings:

Calories: 1246kcal

Author: Jacqui

Ingredients

200 g lasagne sheets (7oz) I used ready made fresh lasagne from Giovanni Rana. You can make your own pasta or use dried lasagne

For the broth

1 chicken or stewing hen medium sized
250 g veal (9oz) loin or shoulder
2 celery stalks washed
2 carrots washed
1 onion peeled
2 tomatoes small (optional)
salt to taste
black pepper to taste

For meatballs

250 g minced veal (9oz)
50 g Parmesan cheese grated (2oz)
1 egg
1 cup breadcrumbs either fresh bread soaked in milk and squeezed or dried ready made breadcrumbs
nutmeg
salt to taste
2-3 tablespoon extra virgin olive oil or other cooking oil

to finish the dish

2 mozzarella balls 125g each (4oz each)
100 g Parmigiano Reggiano grated (3.5 oz)
1 pinch nutmeg

Instructions

First you need to prepare a good broth with the chicken/stewing hen and the piece of veal, plus the celery, carrot, onion and a couple of small tomatoes.
Wash the celery, carrots and tomatoes. Cut the celery and carrots into large pieces. Peel the onion and cut in half.
Put all the ingredients into a deep pot. Cover with water, season with salt and pepper and simmer for a couple of hours. Skim off the fat that comes to the top.
Once the broth is ready and the meat is cooked, shred the boiled chicken and veal into small pieces. If you do this the day before, keep the meat in a bowl with a little broth so that it remains soft. Keep the rest of the broth for preparing and serving the dish.

Make the meatballs

Put all the ingredients in a bowl (except the oilve oil). Mix together well with your hands. Shape small round meatballs using your hands. Refrigerate the meatballs for 15-30 minutes.
Fry the meatballs gently in a frying pan with a little heated olive oil until browned all over. You don’t need to cook them through. Set aside.

Finish the dish

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.
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.
Repeat with another layer of pasta, shredded meat, meatballs, mozzarella and Parmigiano and nutmeg.
Repeat and finish with a layer of pasta. Sprinkle with lots of Parmigiano. Add enough broth so the broth reaches half way up the sides of the dish.
Bake for about 20 minutes in a preheated oven at 180°. Serve with extra heated broth in a deep bowl or plate with more grated Parmigiano if required.

Notes

If you use dried lasagne sheets you will need to blanch them in boiling water before assembling this dish. Some people filter the broth before assembling the lasagna. I prefer not to as I like to include some of the veggies in the finished dish.

Nutrition