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Chicken >> Chicken Lasagna Marsala
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Chicken >> Chicken Lasagna Marsala


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
Thaw Lasagna In Refrigerator Overnight.
Transfer Lasagna To A Lightly Greased 13-x9-inch Baking Dish, Gently Pressing To Fill Dish.
Set Aside.
Melt Butter In A Large Saucepan Over Medium Heat; Whisk In Flour, And Cook, Whisking Constantly, 1 Minute.
Gradually Add Milk And Marsala, Whisking Constantly.
Stir In Salt, And Cook 5 Minutes Or Until Thickened.
Gradually Whisk One-fourth Of Hot Mixture Into Egg, And Add To Remaining Hot Mixture, Whisking Constantly.
Stir In Mushrooms; Spread Mixture Over Lasagna.
Bake At 350of For 45 Minutes.
Sprinkle With Cheese Blend, And Bake 15 More Minutes.
Let Lasagna Stand 10 Minutes Before Sewing.

This Is A Delicious Hearty Main Dish. Makes 8 Servings. You can serve with your family and friends.
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