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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 the same skillet, cook onion in butter over medium heat for 2
  • minutes. Add garlic; cook 2 minutes longer. Stir in mushrooms; cook
  • 4-5 minutes longer or until tender.
  • Stir in the broth, 1/2 cup wine and pepper; bring to a boil. Combine
  • the cornstarch and remaining wine until smooth; stir into the pan.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Stir in ham and chicken.
  • In a large bowl, combine the ricotta cheese, spinach, Italian cheese
  • blend, 3/4 cup Parmesan cheese, eggs and remaining Italian
  • seasoning. Spread 1 cup chicken mixture into a greased 13-in. x
  • 9-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 at 350° for 40 minutes. Sprinkle with remaining
  • Parmesan cheese. Bake, uncovered, for 10-15 minutes or until bubbly
  • and cheese is melted. Let stand for 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.