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Wedding Soup Lasagna

Wedding Soup Lasagna Recipe

  • 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, pork, 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
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Nutritional information
Nutrition Facts
Serving Size 1/12 of a recipe
Amount Per Serving
Calories 359
Total Fat 16.6g
Saturated Fat 8.6g
Cholesterol 88mg
Sodium 514mg
Total Carbohydrate 23.2g
Dietary Fiber 2.9g
Sugars 2.8g
Protein 29.2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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