Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
Preheat oven to 375 degrees F (190 degrees C). Coat the bottom of a large deep baking dish with olive oil.
Step 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.
Step 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.
Step 9
Bake casserole in the preheated oven until bubbling and cheese topping has melted about 20 minutes.