Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3019.23 Kcal (12641 kJ) | ||
| Calories from fat | 1112.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 123.59g | 190% | |
|---|---|---|---|
| Cholesterol | 1120.72mg | 374% | |
| Sodium | 9577.79mg | 399% | |
| Potassium | 4957.56mg | 105% | |
| Total Carbs | 82.63g | 28% | |
| Sugars | 16.12g | 64% | |
| Dietary Fiber | 13.68g | 55% | |
| Protein | 410.35g | 821% | |
| Vitamin C | 59.3mg | 99% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 26.5mg | 147% | |
| Calcium | 4749mg | 475% | |
| Amount Per 100 g | |||
| Calories | 117.45 Kcal (492 kJ) | ||
| Calories from fat | 43.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 190% | |
|---|---|---|---|
| Cholesterol | 43.6mg | 374% | |
| Sodium | 372.57mg | 399% | |
| Potassium | 192.85mg | 105% | |
| Total Carbs | 3.21g | 28% | |
| Sugars | 0.63g | 64% | |
| Dietary Fiber | 0.53g | 55% | |
| Protein | 15.96g | 821% | |
| Vitamin C | 2.3mg | 99% | |
| Vitamin A | 0.1mg | 53% | |
| Iron | 1mg | 147% | |
| Calcium | 184.7mg | 475% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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