By Alicia Smith
The original recipe is titled “Nonna Teresa’s Lasagna Bianco,” which is a mouthful to say.
My hubby calls it “chicken noodle soup on steroids."
I call it delicious.
The original recipe can also be a time-consuming task as it requires the cook to assemble a homemade chicken broth and hand-rolled pasta.
I’m surprised it didn’t have me making my own mozzarella.
Made as originally written, it is quite tasty. But with my modifications, can easily be done on a weeknight without sacrificing the taste.
Chicken Soup Lasagna
Recipe adapted from Nadia G.’s Nonna Teresa’s Lasagna Bianco
4 cups good quality chicken stock
1 bunch fresh parsley, minced, smaller stems included, divided
1 small shallot, minced
2 garlic cloves, minced
1 package dried pasta sheets
4 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
Meat from 1 whole rotisserie chicken, shredded, about 3-4 cups
Preheat oven to 400°. Spray a 13” x 9” baking dish lightly with cooking spray. In a medium pot, combine stock, 3/4 of the parsley, shallot, garlic, and salt and pepper. Heat to a soft simmer, stirring occasionally.
Place a ladle or so of warm broth on the bottom of your prepared dish, followed by three sheets of pasta, mozzarella cheese, Parmesan cheese, and chicken. Repeat three more times. Finish the top with a little more of each cheese. You will not use all of the broth assembling the lasagna; pan should be about half-full with broth. Keep remainder of broth warm on stove for serving.
Bake, tightly covered with foil, 30 to 35 minutes until pasta is al dente. Remove foil and cook a few more minutes, until top is lightly browned. Let stand five minutes before slicing.
To serve, place a slice of lasagna in a shallow bowl, and put a few ladle-fulls of broth over the top. Finish with a sprinkle of parsley.