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Wedding Soup Lasagna
Wedding Soup Lasagna
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
160 minutes
Italian wedding soup-infused lasagna: A decadent fusion of classic Italian flavors, with chicken broth-infused gravy topping. Perfect for a special occasion.
Ingredients:
  • 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, pork, veal)
  • 0.25 cup bread crumbs, or as needed
  • 1 egg
  • 0.5 teaspoon onion powder, or to taste
  • 0.5 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
  • 1.3333333730698 cups grated Parmesan cheese, or to taste
  • 2.6666667461395 cups shredded mozzarella cheese, or to taste
  • 2 tablespoons cornstarch
Instructions:
  • In a large pot, melt the butter until it sizzles. Sauté the half onion and half garlic clove until the onion turns translucent, which should take roughly 5 minutes. Add the shredded carrots and escarole to the pot and continue cooking and stirring until the escarole wilts, approximately 10 minutes.
  • Pour flavorful chicken broth into a pot with vegetables and bring to a lively boil. Lower the heat and gently simmer the chicken breasts in the fragrant broth until cooked through, approximately 10 minutes. Using a slotted spoon, lift the chicken breasts and vegetables from the broth, allowing the chicken to cool before cutting it into delightful bite-size pieces. Reserve the chicken and vegetables, keeping the rich broth warm in the pot.
  • In a bowl, mix together meat loaf mix, bread crumbs, egg, half a small onion, half a garlic clove, onion powder, garlic powder, salt, and black pepper until well combined. Roll small meatballs using about 1 1/2 teaspoons of the mixture each. Chill the meatballs in the refrigerator until firm, approximately 30 minutes.
  • Bring the chicken broth to a lively boil, then lower the heat to a gentle simmer. Cook the meatballs in the broth until they are no longer pink inside, which should take around 10 minutes. Use a slotted spoon to remove the meatballs from the broth, leaving the flavorful broth in the pot.
  • Simmer the chicken broth, then cook the lasagna noodles until al dente for about 10 minutes. Drain and set aside, keeping the broth for later use.
  • Mix together diced chicken, vegetables, creamy ricotta cheese, and fresh parsley in a bowl, then season generously with salt and black pepper. Refrigerate for 10 minutes until the mixture is nicely chilled and firm.
  • Preheat your oven to 375 degrees F (190 degrees C), then generously coat the bottom of a large, deep baking dish with olive oil.
  • Begin by arranging 3 lasagna noodles in the baking dish. Spread 1/3 of the ricotta-chicken mixture and 1/3 of the meatballs on top of the noodles. Sprinkle each layer with 1/3 cup Parmesan cheese and 2/3 cup mozzarella. Repeat these layers two more times, following the same order for each, using the same quantities for each layer.
  • Bring the chicken broth to a boil, then lower the heat and whisk in cornstarch until thickened, which should take around 5 minutes. Pour this thickened broth over the casserole and sprinkle the remaining 1/3 cup Parmesan and 2/3 cup mozzarella cheese on top.
  • Bake the casserole until it's hot and bubbly, with the cheese topping melted, for approximately 20 minutes in the preheated oven.

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