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  • Potluckers - 25

    From Dave Drum@1:320/219 to All on Sat Oct 25 16:28:11 2025
    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 Boned, skinned chicken; in
    - cubes
    1 tb Olive oil
    1/4 c Fine chopped onion
    1/2 c Butter; cubed
    1/2 lb Sliced baby portobello
    - mushrooms
    12 cl Garlic; minced
    1 1/2 c Beef broth
    3/4 c Marsala wine; divided
    1/4 ts Coarse ground pepper
    3 tb Cornstarch
    1/2 c Fine chopped fully cooked
    - ham
    15 oz Tub ricotta cheese
    10 oz Box chopped spinach; thawed,
    - squeezed dry
    2 c Shredded Italian cheese
    - blend
    1 c Grated Parmesan cheese;
    - divided
    2 lg Eggs; lightly beaten

    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 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 @ 350ºF/175ºC.

    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 13" X 9" 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, 10-15 minutes. Let stand 10
    minutes before cutting.

    Debbie Shannon, Ringgold, Georgia

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

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