Ingredients

The following ingredients have 4 Servings
  • 4 lasagna noodles (cooked according to package directions)
  • 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
  • 1/2 cup ricotta cheese or cottage cheese
  • 1 large egg
  • 1/4 cup freshly grated Parmesan cheese
  • 8 ounces sliced mozzarella cheese
  • 1/4 cup shredded Parmesan cheese

Instruction

  • 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.