Nonna Theresa's Lasagna Bianco

  • Level: Intermediate
  • Total: 3 hr 45 min
  • Prep: 45 min
  • Inactive: 30 min
  • Cook: 2 hr 30 min
  • Yield: 6 servings
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Chicken Broth: 

1 whole organic chicken, rinsed, cut into pieces

1 bunch fresh parsley, roughly chopped

Sea salt and freshly ground pepper

Egg Pasta:

2 cups unbleached flour, sifted, plus more for dusting

4 organic eggs


4 cups grated mozzarella

1 cup grated Parmigianno


  1. Making the broth: Put the chicken pieces and parsley in a large stockpot. Add water to cover. Bring to a boil. Once it starts to boil, turn the heat down to medium-low and simmer for 2 hours. Line a strainer with cheesecloth and strain. Put the broth in a clean pot on low heat. Skim off the top. Season with sea salt and pepper. Pick out the good chicken meat from the cheesecloth and set aside.
  2. Making the pasta: Into a food processor, add the unbleached flour and eggs. Pulse until crumbly. Take the dough out and place on a floured surface. Knead the dough until silky, about 5 minutes. Wrap in plastic wrap and let rest for 30 minutes. Roll out the dough by hand, or using a pasta machine, until about 1/8-inch thick. Slice into lengths the size of the baking dish. Preheat the oven to 400 degrees F.
  3. Making the lasagna: Place a layer of pasta, then some mozzarella, Parmigianno, chicken meat and a ladle of broth. Repeat three times. Finish with a top layer of cheese and bake until the cheese is melted and golden brown on top, about 30 minutes. Plate the lasagna in a shallow bowl, add a ladleful of broth and enjoy.