Name: Chicken Marsala Lasagna
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: 12 servings
Cuisine: Europe, Italian
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 eggs, lightly beaten

I love chicken marsala, but most recipes do not serve a crowd. So I invented this chicken marsala lasagna. It makes 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 eggs, lightly beaten

Instructions

1 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.

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 1/4 cup 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 2 teaspoons 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.

5 Bake, covered, 40 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.