MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Marsala Lasagna
Categories: Pasta, Poultry, Vegetables, Cheese, Greens
Yield: 12 Servings
12 Lasagna noodles
4 ts Italian seasoning; divided
1 ts Salt
3/4 lb Chicken; boned, skinned,
- in cubes
1 tb Olive oil
1/4 c Onion; fine chopped
1/2 c Butter; cubed
1/2 lb Baby portobello mushrooms;
- sliced
12 cl Garlic; minced
1 1/2 c Beef broth
3/4 c Marsala wine; divided
1/4 ts Pepper; coarse ground
3 tb Corno starch
1/2 c Fully cooked ham;
- finely chopped
15 oz Ricotta cheese
10 oz Chopped spinach; thawed,
- squeezed dry
2 c Shredded Italian cheese
- blend
1 c Parmesan cheese; grated,
- divided
2 lg Eggs; lightly beaten
Cook noodles according to package directions; drain. Meanwhile, mix
2 ts 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 to 5 minutes longer. Add
garlic; cook and stir 2 minutes.
Stir in broth, 1/2 cup wine and pepper; bring to a boil. Mix corn
starch 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.
Set oven @ 350 F/175 C.
Combine ricotta cheese, spinach, Italian cheese blend, 3/4 cup
Parmesan cheese, eggs, and remaining 2 ts Italian seasoning. Spread
1 cup chicken mixture into a greased 13x9" 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 1/4 cup Parmesan
cheese. Bake, uncovered, until casserole is bubbly and cheese is
melted, 10 to 15 minutes. Let stand 10 minutes before cutting.
Recipe by Debbie Shannon, Ringgold, Georgia
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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