Nonna Theresa's Lasagna Bianco

2

Ingredients

  • For the chicken broth:

  • 1 whole organic chicken, rinsed, cut into pieces
  • 1 bunch fresh parsley, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • Sea salt and freshly ground pepper
  • For the egg pasta:

  • 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups unbleached flour, sifted, plus more for dusting
  • 4 organic eggs
  • For the toppings:

  • 4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated mozzarella
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmigianno

Use imperial measurements

Method

How to make Nonna Theresa's Lasagna Bianco

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. Technique: Kneading A way to mix and work dough to form a smooth, elastic ball, ready to shape and cook. I know this Teach me, please 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. Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please Slice into lengths the size of the baking dish. Preheat the oven to 200°C.

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.