Ingredients
12 lasagna noodles4 teaspoons Italian seasoning, divided 1 teaspoon salt3/4 pound boneless skinless chicken breasts, cubed1 tablespoon olive oil1/4 cup finely chopped onion1/2 cup butter, cubed1/2 pound sliced baby portobello mushrooms12 garlic cloves, minced1-1/2 cups beef broth3/4 cup Marsala wine, divided1/4 teaspoon coarsely ground pepper3 tablespoons cornstarch1/2 cup finely chopped fully cooked ham1 carton (15 ounces) ricotta cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2 cups shredded Italian cheese blend1 cup grated Parmesan cheese, divided 2 large eggs, lightly beaten
Preparation
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.
Preheat oven to 350°. 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 13x9-in. 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.
