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   MSGID: 1:320/219@fidonet 57080aaa   
   PID: MBSE-BBS 1.1.3 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.3 (Linux-x86_64)   
   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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