I love making this dish because it’s both cozy and elegant. Instead of the usual béchamel or tomato sauce, this lasagna is layered with rich homemade broth, making it incredibly moist and flavorful. The shredded chicken and diced carrots add heartiness, while the mozzarella and Parmigiano create a creamy, melty finish. It’s comforting Italian cooking at its best — simple ingredients layered into something special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢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
Directions
I begin by placing the chicken, carrots, celery, and onion in a large soup pot and covering everything with cold water.
I bring the pot to a boil, then lower the heat and let it simmer uncovered until the chicken is tender and falls easily off the bones.
Once cooked, I remove the chicken, shred the meat, and dice the carrots into small 1/2-inch cubes. I discard the celery and onion, then filter the broth to remove any impurities.
I season the broth with salt and pepper, reserving 2 cups for serving later.
To assemble, I ladle some broth into the bottom of a 9×12-inch baking dish and lay down the first layer of pasta sheets.
I spread shredded chicken and diced carrots over the pasta.
I add a generous layer of mozzarella and sprinkle about 4 tablespoons of Parmigiano over it.
I pour broth over the layer until everything is nicely moistened.
I repeat these layers two more times.
For the final topping, I add more Parmigiano and mozzarella, then pour enough broth to cover all the ingredients.
I bake the lasagna uncovered at 350°F for about 40 minutes, or until it’s bubbling gently.
After removing it from the oven, I let it rest covered with foil for 15 minutes, then serve it in shallow bowls with some of the reserved broth.
Servings and Timing
This recipe serves 6 people. Prep Time: 1 hour Cook Time: 40 minutes Total Time: 1 hour 40 minutes
Variations
I sometimes add a bay leaf or a sprig of thyme to the broth while it simmers for a fragrant herbal note. When I want a heartier version, I mix a bit of shredded mozzarella directly into the chicken layer. For a richer broth, I let the chicken simmer a little longer or use a mix of chicken legs and thighs. I can also swap fresh pasta sheets for homemade ones when I feel like making it even more traditional.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the slices gently in a baking dish with a ladle of broth to keep them moist. This dish also freezes well — I freeze individual portions with some broth, thaw overnight, and reheat covered in the oven until warm and tender.
FAQs
Can I use store-bought broth?
Yes, but I prefer homemade because it makes the dish richer and more flavorful.
Can I use rotisserie chicken?
Yes, if I’m short on time, I use pre-cooked chicken and prepare the broth separately with vegetables.
Do I need to cook the pasta before layering?
Fresh pasta sheets usually don’t need pre-cooking. If they’re very thick, I blanch them briefly.
Can I add other vegetables?
I sometimes add peas or sautéed mushrooms for extra texture.
What cheese works best?
Fresh mozzarella melts beautifully, and Parmigiano adds savory depth.
How soupy should the lasagna be?
This dish should be moist and slightly brothy — not dry like classic baked lasagna.
Can I prepare it ahead of time?
Yes, I assemble it a few hours in advance and refrigerate it, then bake just before serving.
What pasta shape works if I don’t have sheets?
I use wide strips of fresh pasta or even broken lasagna noodles softened in hot water.
Can I make this without cheese?
Yes, but the cheese adds richness, so I increase the chicken and broth slightly for balance.
What do I serve with Lasagna in Brodo?
I love pairing it with crusty bread and a simple green salad.
Conclusion
I love how Lasagna in Brodo alla Molisana turns simple ingredients into a warm, soothing meal that feels both rustic and refined. The layers of tender chicken, melted cheese, fresh pasta, and fragrant broth make every bite comforting and full of tradition. It’s the perfect dish for cozy family dinners or special occasions when I want to serve something truly memorable.
Lasagna in Brodo alla Molisana is a comforting and rustic lasagna from Italy’s Molise region, featuring tender shredded chicken, carrots, and fresh pasta layered with rich broth, mozzarella, and Parmigiano. It’s a lighter, broth-based twist on the classic lasagna — soothing, flavorful, and deeply satisfying.
Total Time:1 hour 40 minutes
Yield:6 servings
Ingredients
1 whole organic chicken (about 3 lbs)
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
Salt and pepper, to taste
3 cups fresh mozzarella cheese, grated
1½ cups Parmigiano Reggiano, freshly grated
1 package fresh pasta sheets
Instructions
Place the chicken, carrots, celery, and onion in a large soup pot. Cover with cold water and bring to a boil. Lower the heat and simmer uncovered until the chicken is tender and falling off the bone.
Remove the chicken, shred the meat, and dice the carrots into small cubes. Discard the celery and onion, then strain the broth to remove impurities. Season with salt and pepper, reserving 2 cups for serving.
Preheat the oven to 175°C (350°F). Ladle a thin layer of broth into the bottom of a 9×12-inch baking dish and lay down the first layer of pasta sheets.
Spread shredded chicken and diced carrots over the pasta. Add a generous layer of mozzarella and sprinkle with about 4 tablespoons of Parmigiano. Pour broth over the layer to moisten evenly.
Repeat layering two more times, ending with mozzarella and Parmigiano on top. Pour enough broth to cover all the ingredients.
Bake uncovered for about 40 minutes, until bubbling and lightly golden on top.
Remove from the oven, cover loosely with foil, and rest for 15 minutes before serving. Serve slices in shallow bowls with reserved broth ladled over.
Notes
Add a bay leaf or thyme sprig to the broth for extra aroma.
For a heartier lasagna, mix some mozzarella directly into the chicken layer.
Use homemade or store-bought broth, but homemade gives a richer flavor.
Assemble the lasagna ahead of time and bake just before serving.
Freeze portions with broth for easy reheating — thaw overnight and warm covered in the oven.
