Chicken Marsala Lasagna is filled with classic chicken in Marsala wine sauce, lots of mushrooms and cheese for a creative twist on Lasagna Classico.
Chicken Marsala Lasagna
By Sue Lau | Palatable Pastime
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Chicken Marsala Lasagna is my recipe of the day with the blogging group Sunday Funday. We get together on Sundays to share recipes on a common theme.
This week we are offering creative lasagna recipes for that favorite comfort food craving.
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I decided on Chicken Marsala Lasagna which uses up a pouch of marsala cooking sauce that I had. Along with some fresh mushrooms, cheese and noodles.
The sauce is made by both Prego and Campbell’s. Although slightly different sizes, use whichever one your market stocks.
Since the recipe does use a bit more premade ingredients, it is perfect for weeknights provided you still have the hour to bake. But at least that part of the cooking is hands off. Along with a dinner salad it can be a pretty easy stress-free meal.
Sunday Funday
Creative Lasagna Recipes
- Chicken Alfredo Lasagna from Making Miracles
- Chicken Marsala Lasagna from Palatable Pastime
- Keto Chicken Alfredo Zucchini Lasagna With Homemade Keto Alfredo Sauce from Sneha’s Recipe
- Lasagna Bianca from Culinary Adventures with Camilla
- Mexican Chicken Lasagna from Karen’s Kitchen Stories
- Pesto Lasagna with Homemade Noodles from Amy’s Cooking Adventures
- Pierogi Lasagna from A Day in the Life on the Farm
- Saucy Lasagna Rolls from Sid’s Sea Palm Cooking
- Vegetable Lasagna from Mayuri‘s Jikoni
- Zucchini Noodle Lasagna from Food Lust People Love
Chicken Marsala Lasagna
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Chicken Marsala Lasagna
Chicken Marsala Lasagna
Equipment
- 1 lasagna pan
Ingredients
Pasta:
- 4 lasagna noodles cooked according to package directions
Sauce:
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ounces sliced mushrooms
- 1/4 cup Marsala wine
- 8 ounces chopped cooked rotisserie chicken
- 12 ounces Marsala cooking sauce
Wet Cheese Mix:
- 1/2 cup ricotta cheese or cottage cheese
- 1 large egg
- 1/4 cup freshly grated Parmesan cheese
Other Cheese:
- 8 ounces sliced mozzarella cheese
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat oven to 375°F.
- Cook noodles and drain.
- Mix the ricotta or cottage cheese with the egg and stir in the Parmesan cheese; set aside.
- Saute onion, mushrooms and garlic in olive oil with salt and pepper until mushrooms and onions soften.
- Stir in the Marsala wine and let it cook down.
- Add chopped cooked chicken and the package of Marsala cooking sauce and simmer for five minutes.
- Spray the inside of a 9x3x2 inch loaf pan with cooking spray.
- Spread one cup of the Marsala sauce into the bottom of the pan while it is still saucy.
- Continue simmering the rest to thicken more.
- Place two noodles in the pan and tuck ends under.
- Top with the ricotta/cottage cheese mix, one cup of shredded mozzarella and half of the thickened sauce.
- Top that with the last two noodles, tucking ends under.
- Then the last of the sauce and the remaining mozzarella with the 1/4 cup Parm going on last.
- Cover pan with foil and bake for 35 minutes.
- Remove foil and continue to bake until golden and bubbly, about 10-15 minutes.
- Let rest 15-20 minutes to set up before cutting into it.
Notes
Nutrition
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I make lasagna roll ups sometimes when there is leftover chicken marsala but have never made a lasagna casserole with the Chicken Marsala profile. Great idea Sue.
I never seem to go down the ready-made sauce aisle in my local grocery store. Clearly I am missing out! Your lasagna looks full of flavor and wonderful, Sue!
I actually bought it to do a copycat recipe. Then I decided to just use it up since I hadn’t got to it yet. And I am clearing out the pantry. It made fast work of a lasagna!
You can easily make your own sauce without entering the jungle in mid-market.
Sue two good ideas, using ready made sauce which I need to try out and also the loaf tin idea. Perfect for a smaller batch of lasagna.
This sounds amazing! Very creative!