Recipe courtesy of Nadia G
Print
Nonna Theresa's Lasagna Bianco
Total:
3 hr 45 min
Prep:
45 min
Inactive:
30 min
Cook:
2 hr 30 min
Yield:
6 servings
Level:
Intermediate
Total:
3 hr 45 min
Prep:
45 min
Inactive:
30 min
Cook:
2 hr 30 min
Yield:
6 servings
Level:
Intermediate

Ingredients

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
Toppings:
  • 4 cups grated mozzarella
  • 1 cup grated Parmigianno

Directions

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.

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.

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.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Buffalo Chicken Dip

Recipe courtesy of Nealey Dozier

Fastest-Ever Enchiladas

Recipe courtesy of Ingrid Hoffmann

Spicy Sweet Potato and Chicken Fritters

Recipe courtesy of Matt Armendariz

French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes

Recipe courtesy of Rachael Ray

Breaded Chicken Cutlet with Ham, Triple Creme Cheese and Baby Arugula

Recipe courtesy of Bobby Flay

Goat Cheese and Herb Stuffed Chicken Roulade

Recipe courtesy of Kelsey Nixon

Shredded Chicken Nachos with Pico de Gallo

Emeril's Chicken Cacciatore

Shredded Chicken Tostada and Chicken Cheese Quesadilla

Recipe courtesy of Kelsey Nixon

On TV

Chuck's Eat the Street

12:30pm | 11:30c

Chuck's Eat the Street

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c
10pm | 9c
10:30pm | 9:30c
11pm | 10c
11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c
2am | 1c
2:30am | 1:30c
3am | 2c
3:30am | 2:30c

So Much Pretty Food Here