Chicken Marsala Lasagna Recipe

Name: Chicken Marsala Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 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 350u00b0. Combine ricotta cheese, spinach, Italian cheese blend, 3/4 cup Parmesan cheese, eggs and remaining 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 Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.
6
Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u00b0. Cover lasagna with foil; bake as directed until heated through and a thermometer inserted into the center reads 165u00b0, increasing time to 45-50 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.

2510

kcal

Calories

Fat

340

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 12 lasagna noodles, 4 teaspoons Italian seasoning, divided, 1 teaspoon salt, 3/4 pound boneless skinless chicken breasts, cubed, and more.

Yes, Chicken Marsala Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Marsala Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions