wedding soup lasagna

Ingredients

• Servings: 1
• 1 tablespoon butter
• 1 small onion, chopped - divided
• 1 clove garlic, chopped - divided
• 2 large carrots, shredded
• 1 head escarole, chopped
• 2 (32 ounce) cartons low-sodium chicken broth
• 3 small skinless, boneless chicken breast halves
• 1 pound ground meat loaf mix (beef, lamb, veal)
• 1/4 cup bread crumbs, or as needed
• 1 egg
• 1/2 teaspoon onion powder, or to taste
• 1/2 teaspoon garlic powder, or to taste
• 1 pinch salt and ground black pepper to taste
• 9 lasagna noodles
• 1 (15 ounce) container ricotta cheese
• 1 teaspoon chopped parsley, or to taste
• 1 tablespoon olive oil
• 1 1/3 cups grated parmesan cheese, or to taste
• 2 2/3 cups shredded mozzarella cheese, or to taste
• 2 tablespoons cornstarch

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs 40 mins


• melt 1 tablespoon butter in a large pot; cook and stir 1/2 small onion and 1/2 garlic clove until onion is translucent, about 5 minutes. stir shredded carrots and escarole into onion mixture; cook and stir until escarole is wilted, about 10 minutes.
• pour chicken broth into pot with vegetables and bring to a boil. reduce heat to low and simmer chicken breasts in broth until chicken is no longer pink inside, about 10 minutes. remove chicken breasts and vegetables from broth with a slotted spoon, let chicken cool, and chop into bite-size pieces. set chicken and vegetables aside; retain chicken broth in pot.
• combine meat loaf mix, bread crumbs, egg, remaining 1/2 small onion, remaining 1/2 garlic clove, onion powder, garlic powder, salt, and black pepper in a bowl; mix thoroughly. scoop about 1 1/2 teaspoon meat mixture and roll into a small meatball; repeat with remaining mixture. refrigerate meatballs until firm, about 30 minutes.
• bring chicken broth back to a boil, reduce heat to medium-low, and simmer meatballs in broth until no longer pink inside, about 10 minutes. remove meatballs from chicken broth with a slotted spoon. retain chicken broth in pot.
• bring chicken broth back to a boil, reduce heat to medium-low, and cook lasagna noodles until cooked through but still slightly firm to the bite, about 10 minutes, stirring occasionally. drain and set noodles aside. reserve remaining chicken broth.
• combine chopped chicken, vegetables, ricotta cheese, and parsley in a bowl; season with salt and black pepper. chill mixture for 10 minutes to become firm.
• preheat oven to 375 degrees f (190 degrees c). coat the bottom of a large, deep baking dish with olive oil.
• place 3 cooked lasagna noodles into baking dish. layer 1/3 the ricotta-chicken mixture and 1/3 the meatballs over noodles; sprinkle layers with 1/3 cup parmesan cheese and 2/3 cup mozzarella cheese. repeat layers twice more, using 3 lasagna noodles, 1/3 the ricotta mixture, 1/3 the meatballs, 1/3 cup parmesan cheese, and 2/3 cup mozzarella cheese per layer.
• bring remaining chicken broth to a boil, reduce heat to low, and whisk cornstarch into chicken broth until thickened, about 5 minutes. pour thickened chicken broth over casserole. sprinkle remaining 1/3 cup parmesan and 2/3 cup mozzarella cheese over top.
• bake casserole in the preheated oven until bubbling and cheese topping has melted, about 20 minutes.