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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. 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. | 4. 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. | 5. 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. | 6. 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. | 7. Preheat oven to 375 degrees F (190 degrees C). Coat the bottom of a large, deep baking dish with olive oil. | 8. 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. | 9. 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. | 10. Bake casserole in the preheated oven until bubbling and cheese topping has melted, about 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1		chopped divided	28.0	6.537999999999999	0.77	0.07
garlic	1	clove	chopped divided	4.47	0.9918	0.1908	0.015
carrot	2		shredded	59.04	13.7952	1.3392	0.3456
head escarole	1		chopped	403.4676	0.0	89.7602	2.2667
chicken broth	2	cartons	low-sodium	-	-	-	-
chicken breast half	3		skinless boneless	-	-	-	-
meat loaf mix beef	1	pound	ground	403.4676	0.0	89.7602	2.2667
bread crumb	1/4	cup		106.65	19.4346	3.6045	1.431
egg	1			71.5	0.36	6.28	4.755
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
salt black pepper	1 to taste	pinch	ground	403.4676	0.0	89.7602	2.2667
lasagna noodle	9			403.4676	0.0	89.7602	2.2667
ricotta cheese	1	container		-	-	-	-
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
parmesan cheese	1 1/3	cups	grated	394.6667	42.6667	42.6667	5.3333
mozzarella cheese	2 2/3	cups	shredded	-	-	-	-
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.