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Chicken Marsala Lasagna

 Chicken Marsala Lasagna
I love Chicken Marsala, but most recipes do not serve a crowd. This version is one I invented and make enough for 12 people.—Debbie Shannon, Ringgold, Georgia
12 ServingsPrep: 50 min. Bake: 55 min. + standing

Ingredients

  • 4 teaspoons Italian seasoning, divided
  • 1 teaspoon salt
  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 1/2 cup butter, cubed
  • 12 garlic cloves, minced
  • 1/2 pound sliced baby portobello mushrooms
  • 1-1/2 cups beef broth
  • 3/4 cup marsala wine, divided
  • 1/4 teaspoon coarsely ground pepper
  • 3 tablespoons cornstarch
  • 1/2 cup finely chopped fully cooked ham
  • 1 carton (15 ounces) ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups (8 ounces) shredded Italian cheese blend
  • 1 cup grated Parmesan cheese, divided
  • 2 eggs, lightly beaten
  • 12 lasagna noodles, cooked, rinsed and drained

Directions

  • Combine 2 teaspoons Italian seasoning and salt; sprinkle over
  • chicken. In a large skillet, saute chicken in oil until no longer
  • pink. Remove and keep warm.

2 of 2

Chicken Marsala Lasagna (continued)

Directions (continued)

  • In same skillet, cook onion in butter over medium heat 2 minutes. Add
  • garlic; cook 2 minutes. Stir in mushrooms; cook 4-5 minutes longer
  • or until tender.
  • Stir in broth, 1/2 cup wine and pepper; bring to a boil. Combine
  • cornstarch and remaining wine until smooth; stir into pan. Bring to
  • a boil; cook and stir 2 minutes or until thickened. Stir in ham and
  • chicken.
  • Preheat oven to 350°. In a large bowl, combine ricotta cheese,
  • spinach, Italian cheese blend, 3/4 cup Parmesan cheese, eggs and
  • remaining Italian seasoning. Spread 1 cup chicken mixture into a
  • greased 13x9-in. baking dish. Layer with three noodles, about 3/4
  • cup chicken mixture and about 1 cup ricotta mixture. Repeat layers
  • three times.
  • Cover and bake 40 minutes. Sprinkle with remaining Parmesan cheese.
  • Bake, uncovered, 10-15 minutes or until bubbly and cheese is melted.
  • Let stand 10 minutes before cutting. Yield: 12 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.