Molisian broth lasagna is a traditional dish, especially popular in Lower Molise, often prepared during holidays like St. Stephen’s Day lunch.
This type of lasagna is distinguished by its delicacy and the use of meat broth as the central element.
Also known as “sagna“, it is an ancient dish with probable Middle Eastern origins and boasts a long tradition.
To cook the broth lasagna, a good hen broth with its innards is needed; for the meatballs, mix the chicken meat and giblets with ground meat, nutmeg, bread crumbs, eggs, cheese.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients
- 1 free-range hen ((about 3.3 lbs))
- 2 carrots
- 2 stalks celery
- 1 onion
- 2 potatoes
- to taste salt
- 14 oz ground hen meat (or ground beef)
- 1 egg
- 3.5 oz grated parmesan
- to taste milk to soak the bread
- 2.8 oz stale bread crumbs
- to taste nutmeg
- to taste salt and pepper
- 10.6 oz egg lasagna sheets
- 10.6 oz mozzarella
- 3.5 oz grated parmesan
Steps
Prepare the broth: In a large pot, place the hen and vegetables, cover with cold water and bring to a boil. Skim and simmer for at least 3 hours. Strain the broth and set aside the meat.
Prepare the meatballs: Mix the ground meat with egg, parmesan, squeezed bread crumbs, nutmeg, salt, and pepper. Form small meatballs the size of a hazelnut. Cook them in the boiling broth until they float to the surface, then drain and set aside.
Assemble the lasagna: In a baking dish, spread a ladle of broth, then a layer of lasagna sheets, followed by meatballs, chopped mozzarella, parmesan, and pieces of hen meat. Repeat the layers until all ingredients are used, finishing with lasagna sheets, parmesan, and enough broth to cover everything.
Bake: Cook in a preheated oven at 350°F for about 30 minutes, covering with aluminum foil for the first 15 minutes.
Serve: Let stand a few minutes, then serve the lasagna in deep plates, adding a ladle of hot broth over each portion
Homemade Lasagna
Prepare the dough: if opting for homemade pasta, knead 300 g of flour with 3 eggs and a pinch of salt.
Knead until smooth, let rest for 30 minutes, then roll out into thin sheets and cut to fit the baking dish.
