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

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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.

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.