Chicken Marsala Lasagna

Directions

• Cook noodles according to package directions; drain. Meanwhile, mix 2 teaspoons Italian seasoning and salt; sprinkle over chicken breasts. In a large skillet, heat oil over medium-high heat. Add chicken; saute until no longer pink. Remove and keep warm.
• 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.
• 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.
• 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 3 noodles, about 3/4 cup chicken mixture and about 1 cup ricotta mixture. Repeat layers 3 times.
• Bake, covered, 40 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until casserole is 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 until heated through and a thermometer inserted into the center reads 165°, increasing time to 45-50 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.