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Prep
40m
Cook
5h 40m
Total
6h 20m
Ingredients
Method
Turn cooking mode on
Make the Broth
1.
Place the chicken, onions, and celery into a large pot. Add the water and bring slowly to a simmer. Skim any foam from the surface and season with salt. Let the broth cook very gently for 3–4 hours. Strain the broth and set aside. Shred about 300–400 g of meat from the cooked chicken for the filling. Reserve 1–1.5 L of broth for assembling the lasagna.
1 Chicken
2 Onion
2 Celery stalk
3–3.5 l Water
Salt
Prepare the Fresh Pasta
1.
Mound the flour on a board and make a well. Crack in the eggs and begin mixing, drawing in the flour. Knead until smooth and elastic, about 10 minutes. Wrap and rest for 30 minutes. Roll into thin sheets suitable for layering.
400–450 g Type 0 flour
4 Egg
Make the Tiny Meatballs
1.
Combine the minced chicken, minced veal/beef, Parmigiano, salt, and pepper. Roll into very small meatballs—hazelnut-sized. Drop them directly into the hot broth to cook. Once they rise to the surface and firm up, remove and set aside.
250 g Minced chicken
250 g Minced veal
50 g Parmigiano
Salt
Black pepper
Assemble the Lasagna
1.
In a baking dish, ladle a thin layer of broth on the bottom. Add a layer of fresh pasta sheets. Scatter over some meatballs. Add shredded chicken. Add mozzarella. Sprinkle Parmigiano. Moisten well with broth. Repeat for at least 4 layers.
Cooked tiny meatballs
300–400 g Shredded cooked chicken
200 g Mozzarella
80–100 g Parmigiano
1–1.5 l Reserved broth
2.
Complete the final layer with pasta and broth only. And — Adriana’s trick: make sure you cut the portions before baking.
Bake
1.
Bake at 180°C (350°F) for 30–40 minutes, until the broth is absorbed and the top is lightly golden.
Serve
1.
Place a portion in a shallow bowl and ladle hot broth over the top right before serving. Enjoy!
For
4
M
I
For the broth
1
Chicken, 1.2–1.5 kg
2
Onion, peeled
2
Celery stalk
3–3.5
l
Water
Salt, to taste
4
Egg
400–450
g
Type 0 flour, or type 1
For the Tiny Meatballs (“Polpettine”)
250
g
Minced chicken
250
g
Minced veal, or beef
50
g
Parmigiano, or Grana Padano
Salt, to taste
Black pepper, to taste
For the Lasagna Filling
300–400
g
Shredded cooked chicken, from the broth
Cooked tiny meatballs
200
g
Mozzarella, diced
80–100
g
Parmigiano, or Grana Padano
1–1.5
l
Reserved broth, for assembling
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Made it?
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Prep
40m
Cook
5h 40m
Total
6h 20m
Ingredients
Method
Turn cooking mode on
Make the Broth
1.
Place the chicken, onions, and celery into a large pot. Add the water and bring slowly to a simmer. Skim any foam from the surface and season with salt. Let the broth cook very gently for 3–4 hours. Strain the broth and set aside. Shred about 300–400 g of meat from the cooked chicken for the filling. Reserve 1–1.5 L of broth for assembling the lasagna.
1 Chicken
2 Onion
2 Celery stalk
3–3.5 l Water
Salt
Prepare the Fresh Pasta
1.
Mound the flour on a board and make a well. Crack in the eggs and begin mixing, drawing in the flour. Knead until smooth and elastic, about 10 minutes. Wrap and rest for 30 minutes. Roll into thin sheets suitable for layering.
400–450 g Type 0 flour
4 Egg
Make the Tiny Meatballs
1.
Combine the minced chicken, minced veal/beef, Parmigiano, salt, and pepper. Roll into very small meatballs—hazelnut-sized. Drop them directly into the hot broth to cook. Once they rise to the surface and firm up, remove and set aside.
250 g Minced chicken
250 g Minced veal
50 g Parmigiano
Salt
Black pepper
Assemble the Lasagna
1.
In a baking dish, ladle a thin layer of broth on the bottom. Add a layer of fresh pasta sheets. Scatter over some meatballs. Add shredded chicken. Add mozzarella. Sprinkle Parmigiano. Moisten well with broth. Repeat for at least 4 layers.
Cooked tiny meatballs
300–400 g Shredded cooked chicken
200 g Mozzarella
80–100 g Parmigiano
1–1.5 l Reserved broth
2.
Complete the final layer with pasta and broth only. And — Adriana’s trick: make sure you cut the portions before baking.
Bake
1.
Bake at 180°C (350°F) for 30–40 minutes, until the broth is absorbed and the top is lightly golden.
Serve
1.
Place a portion in a shallow bowl and ladle hot broth over the top right before serving. Enjoy!
For
4
M
I
For the broth
1
Chicken, 1.2–1.5 kg
2
Onion, peeled
2
Celery stalk
3–3.5
l
Water
Salt, to taste
4
Egg
400–450
g
Type 0 flour, or type 1
For the Tiny Meatballs (“Polpettine”)
250
g
Minced chicken
250
g
Minced veal, or beef
50
g
Parmigiano, or Grana Padano
Salt, to taste
Black pepper, to taste
For the Lasagna Filling
300–400
g
Shredded cooked chicken, from the broth
Cooked tiny meatballs
200
g
Mozzarella, diced
80–100
g
Parmigiano, or Grana Padano
1–1.5
l
Reserved broth, for assembling
Only visible to you
Made it?
Cancel
