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Chicken Marsala Lasagna Recipe

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This recipe for Chicken Marsala Lasagna, by , is from Parker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Victoria Parker


4 tsp Italian seasoning, divided
1 tsp salt
3/4 lb. Boneless skinless chicken breasts, cubed
1 Tbsp olive oil
1/4 cup finely chopped onion
1/2 cup butter, cubed
12 garlic cloves, minced
1/2 lb sliced baby portobello mushrooms
1 1/2 cups beef broth
3/4 cup Marsala wine, divided, or more beef broth
1/4 tsp ground pepper
3 Tbsp cornstarch
1/2 cup finely chopped cooked ham
15 oz ricotta cheese
10 oz frozen chopped spinach, thawed and squeezed dry
2 cups shredded Italian cheese
1 cup grated Parmesan cheese, divided
2 eggs, lightly beaten
12 lasagna noodles, cooked, rinsed, and drained

1. Combine 2 tsp. Italian seasoning and salt; sprinkle over chicken. In large skillet, saute chicken in oil. Remove and keep warm.
2. In same skillet, cook onion in butter over medium heat 2 minutes. Add garlic; cook 2 minutes. Stir in mushrooms; cook 4-5 minutes or until tender.
3. Stir in broth, 1/2 cup of 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.
4. Preheat oven to 350. In a large bowl, combine ricotta cheese, spinach, Italian cheese blend, 3/4 cup of the 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. Cover and bake 40 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, 10-15 minutes or until casserole is bubbly and geese is melted. Let stand 10 minutes before cutting.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
105 minutes + standing




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