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Chicken Marsala Lasagna Recipe

Chicken Marsala Lasagna Recipe

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
TOTAL TIME: Prep: 50 min. Bake: 50 min. + standing YIELD:12 servings


  • 4 teaspoons Italian seasoning, divided
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 3/4 pound boneless skinless chicken breasts, cubed
  • 1/4 cup finely chopped onion
  • 1/2 cup butter, cubed
  • 1/2 pound sliced baby portobello mushrooms
  • 12 garlic cloves, minced
  • 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


  • 1. Mix 2 teaspoons Italian seasoning and salt; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Add chicken; saute until no longer pink. Remove and keep warm.
  • 2. In same skillet, cook onion in butter over medium heat 2 minutes. Stir in mushrooms; cook until tender, 4-5 minutes longer. Add garlic; cook and stir 2 minutes.
  • 3. Stir in broth, 1/2 cup wine and pepper; bring to a boil. Mix cornstarch and remaining wine until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in ham and chicken.
  • 4. Preheat oven to 350°. 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.
  • 5. Bake, covered, 40 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.
    Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover lasagna with foil; bake as directed, increasing covered time to 45-50 minutes or until heated through and a thermometer inserted in center reads 165°. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts

1 piece: 388 calories, 20g fat (12g saturated fat), 107mg cholesterol, 749mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 24g protein

Reviews for Chicken Marsala Lasagna

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Reviewed Jul. 15, 2015

"What type of Marsala wine, dry or sweet? Please clarify."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.