If you thought you had seen everything, done everything, eaten everything, you are in for a surprise, let me tell you.
I was very skeptical when I saw a recipe for lasagna in broth for the first time. I imagined myself being forced to eat overcooked noodles, and I was prepared to apologize in advance for the soggy mess I was going to serve on the table.
Not at all. The result is a perfectly cooked, very flavourful pasta that is perfectly al dente, and a lasagna that has a flavour that will linger in your mouth for days. It is a memorable dish and well worth the effort.
Now, when the broth is one of the main ingredients (and in the recipe title), there is no way around it, you cannot take a shortcut here, and you must make your own broth. Making broth is the easiest thing ever: you just shove everything in the same pot and let it be. The longer, the better. I suggest making this one day ahead, as it will let you remove the excess fat once it has cooled a bit. The lasagna preparation will also be easier if the broth is already made.
I buy my meat bones in Ottawa at Produce Depot, they always have some available. I find prosciutto ends in Italian food shops like La Bottega, they cost next to nothing, and they add flavour and seasonings to your stock.
This is a meat lasagna, but you can make something beautiful with chicken also. Only with a homemade chicken stock, though. No cheating.
I bought fresh lasagna noodles at Luciano’s Foods, on Preston street, cooked them for 3-5 minutes in salted boiling water before using, and everything turned out perfect. I have seen people on the net making recipes like this one with oven-ready noodles, and they say it turned out well, though I have not personally tried them yet, so I can’t yet recommend to use those. Even better, make your own fresh pasta and use that. Whatever you do, you will want to make this again, I guarantee it.
For the meat broth: 250 g chicken bones Method: For the lasagna: Enough lasagna sheets to make 4-5 layers Method:
Lasagne in brodo
250 g pork bones
250 g beef bones
1 prosciutto end
1 onion, chopped
4-5 cloves garlic
1 rib celery, with leaves, chopped
1 carrot, peeled and chopped
1 bay leaf
12 black peppercorns
2 whole cloves
5 sprigs fresh thyme
a few parsley sprigs
1 stick cinnamon
salt to taste
500 g ground veal
2 slices bread soaked in a bit of milk
1 large egg
salt and pepper to taste
leftover chicken, cooked
350 g cooked, unsmoked ham, finely chopped
Gruyère or provolone
For the meat broth:
250 g chicken bones
For the lasagna:
Enough lasagna sheets to make 4-5 layers