Chicken Lasagna Marsala Recipe

Ingredients

• 2 (39-ounce) packages STOUFFER’S® Family Style Favorites Chicken Lasagna
• ¼ cup (½ stick) butter
• ¼ cup all-purpose flour
• 1 ¾ cups milk
• ¼ cup Marsala wine
• ¼ teaspoon salt
• 1 large egg, lightly beaten
• 1 (6-ounce) jar sliced mushrooms, drained
• 1 cup shredded Italian cheese blend

How to make Chicken Lasagna Marsala

1. THAW lasagna in refrigerator overnight.
2. Transfer lasagna to a lightly greased 13-x9-inch baking dish, gently pressing to fill dish.
3. Set aside.
4. MELT butter in a large saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 minute.
5. Gradually add milk and Marsala, whisking constantly.
6. Stir in salt, and cook 5 minutes or until thickened.
7. Gradually whisk one-fourth of hot mixture into egg, and add to remaining hot mixture, whisking constantly.
8. Stir in mushrooms; spread mixture over lasagna.
9. BAKE at 350oF for 45 minutes.
10. Sprinkle with cheese blend, and bake 15 more minutes.
11. Let lasagna stand 10 minutes before sewing.

Notes