Chicken Marsala Lasagna

Name: Chicken Marsala Lasagna
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 12 servings.
Ingredients: 12 lasagna noodles; 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; 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 shredded Italian cheese blend; 1 cup grated Parmesan cheese, divided; 2 large Nellie’s Free Range Eggs, lightly beaten

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

Ingredients

12 lasagna noodles
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
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 shredded Italian cheese blend
1 cup grated Parmesan cheese, divided
2 large Nellie’s Free Range Eggs, lightly beaten

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 three noodles, about 3/4 cup chicken mixture and about 1 cup ricotta mixture. Repeat layers three times.
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 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.

Originally published as Chicken Marsala Lasagna in Recipe Card Collection Fall 2013