Chicken Marsala Lasagna

One week until thirty. Sean asked me this week what I want to do for my birthday and I said: I want to cook a good dinner, I want both families there, I want the kids at the table past their bedtime, I want it to feel like a celebration that is actually mine and not the generically expected thing. He said "what do you want to cook?" I said the Sicilian baked pasta, the big one with the sausage and the mozzarella and the hard-boiled eggs, the one my aunt makes for every significant occasion in our family. He said "I'll get everything." He got everything.

Nora at thirteen months has started climbing. She climbs the couch. She climbs Liam. She attempted the bookshelf on Tuesday and I caught her at the second shelf. She looked at me with the expression of someone who has been temporarily interrupted, not stopped. She will be back at the bookshelf. I have already moved things from the lower shelves.

The world is opening more this week -- outdoor dining back, some indoor restrictions lifting. I am cautious about it in the specific way that an oncology nurse who spent the last fourteen months in an N95 is cautious about reopening. But I also want to sit at a restaurant table. I want that specific thing again. I was not aware I valued it so much until it was unavailable.

Liam said this week that he wants to be a nurse when he grows up, "like Mama." Then he said he also wants to be a fire truck driver. He is keeping his options open. This is wise.

When Sean asked what I wanted for my birthday dinner and I named the big baked pasta — the kind that takes up the whole oven and fills the house before anyone even sits down — I knew I wanted something layered and serious and celebratory, the kind of dish that announces itself. This Chicken Marsala Lasagna is the one I landed on: it has that same spirit of occasion, the deep savory layering, the kind of thing you pull out of the oven and set on the table and everyone understands that tonight is different from a regular Tuesday. Thirty deserves a dish that means it.

Prep Time: 35 min | Cook Time: 55 min | Total Time: 1 hr 30 min | Servings: 10

Ingredients

12 lasagna noodles
2 tablespoons olive oil, divided
1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
Salt and black pepper, to taste
1 medium yellow onion, finely diced
4 cloves garlic, minced
8 oz cremini mushrooms, sliced
3/4 cup Marsala wine
1 can (14.5 oz) crushed tomatoes
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk, warmed
1/4 teaspoon ground nutmeg
15 oz whole-milk ricotta cheese
1 large egg
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 tablespoons fresh parsley, chopped

Instructions

Cook the noodles. Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until just al dente. Drain, lay flat on oiled foil or parchment, and set aside.
Brown the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Cook, stirring occasionally, until golden and cooked through, about 6–8 minutes. Transfer to a plate.
Build the Marsala sauce. In the same skillet, heat remaining tablespoon of oil over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and mushrooms; cook until mushrooms release their liquid and begin to brown, about 5 minutes. Pour in Marsala wine and scrape up any browned bits. Simmer until wine reduces by half, about 3 minutes. Stir in crushed tomatoes, thyme, and oregano. Return chicken to the skillet, stir to combine, and simmer on low for 10 minutes. Taste and adjust seasoning.
Make the béchamel. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Gradually whisk in warm milk, stirring constantly until sauce thickens and coats a spoon, about 5 minutes. Season with salt, pepper, and nutmeg. Remove from heat.
Mix the ricotta filling. In a bowl, stir together ricotta, egg, 1 cup mozzarella, 1/4 cup Parmesan, and parsley until combined. Season lightly with salt and pepper.
Assemble the lasagna. Preheat oven to 375°F. Spread a thin layer of béchamel across the bottom of a 9x13-inch baking dish. Layer 3 noodles, then one-third of the ricotta mixture, one-third of the chicken Marsala sauce, and a drizzle of béchamel. Repeat layers twice more. Top with remaining noodles, remaining béchamel, remaining 1 cup mozzarella, and remaining 1/4 cup Parmesan.
Bake. Cover tightly with foil and bake for 35 minutes. Uncover and bake an additional 15–20 minutes until bubbling and golden on top. Let rest for 15 minutes before slicing and serving.

Nutrition (per serving)

Chicken Marsala Lasagna — The Baked Pasta I’m Making for My Almost-Thirty Birthday Dinner