Subj : Potluckers - 25
To   : All
From : Dave Drum
Date : Sat Oct 25 2025 04:28 pm

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
  
  Uncle Dirty Dave's Archives
 
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