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Title: Lasagne with Chicken and Marsala
Categories: Pasta Lasagna Entree Poultry
Yield: 6 Servings
| 4 | Boneless chicken breasts (about 1 pound each) | |
| POACHING LIQUID | ||
| 4 | c | Chicken broth |
| 1 | Bay leaf | |
| 1/8 | ts | Dried red pepper flakes |
| 3 | Sprigs fresh thyme or 1 teaspoon dried | |
| 1 | sm | Whole clove garlic, peeled |
| LASAGNE | ||
| 6 | tb | Sweet butter |
| 2 | md | Onions, minced |
| 2 | md | Cloves garlic, minced |
| 1 | tb | Flour |
| 15 | oz | Ricotta cheese |
| 1/2 | c | Marsala wine |
| 1 | lb | Cooked lasagne noodles, preferably green |
| 1/2 | lb | Fontina cheese, grated |
| 1 | c | Whipping cream |
| 1/2 | c | Grated Parmesan |
Place chicken in a large saucepan or Dutch oven with the poaching ingredients. Bring to a boil and simmer, covered, about 15 minutes, or until chicken is tender. Remove chicken, reserving cooking stock. When it is cool enough to handle, cut the chicken in bite-sized pieces.
In a large skillet, melt 4 tablespoons of the butter and add the onions. Cook over low heat until onions are translucent. Add garlic and cook another 30 seconds. Stir in flour, then add reserved cooking stock. Simmer mixture over very low heat, about 10 minutes, stirring occasionally. Stir in the ricotta, chicken, and Marsala.
To assemble the lasagne, arrange about a third of the cooked pasta in the bottom of a buttered lasagne pan or large baking dish. Pour in all the chicken mixture and top with another third of the pasta. Cover this with all the Fontina cheese, and end with the remaining pasta. Pour the cream over the top, sprinkle with Parmesan, and dot with remaining 2 tablespoons of butter. Bake at 350F about 40 minutes, or until lasagne is hot and bubbly throughout and lightly browned on top.
Source: The Elegant Peasant
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