Father’s Day Favorite: Mushroom Chicken Marsala Open Lasagna

This Father’s Day, skip the steak and make something just as bold but more unique—Mushroom Chicken Marsala Open Lasagna. It's a fusion of comfort and elegance, combining the heartiness of chicken Marsala with the comfort of lasagna noodles, all beautifully layered and served in a plated style that feels restaurant-worthy.

And the secret to nailing the flavor? 

Cooking everything in the DaTerra Cucina ceramic nonstick skillet, our go-to for even heat, easy cleanup, and that perfect simmer when reducing Marsala wine.

Ingredients:

2 tbsp olive oil

2 cloves garlic, minced

1 onion, sliced

½ cup chopped sun-dried tomatoes

1 cup heavy cream

½ cup Marsala wine

3 boneless skinless chicken thighs, diced

1 cup spinach

Salt and pepper to taste

4–6 fresh basil leaves (plus more for garnish)

8 lasagna noodles

½ cup grated Parmesan cheese for garnish

If embedded video doesn't show, click here  to watch the cooking and plating of this masterpiece on our YouTube channel!

Instructions:

Cook noodles: Prepare lasagna noodles according to package instructions. Drain and keep warm.

Sauté aromatics and chicken: In your 13” DaTerra Cucina skillet, sauté onion, garlic, and diced chicken in olive oil over medium heat. Cook for 5–6 minutes until the chicken is cooked through and the onions are soft.

Deglaze and build flavor: Add Marsala wine. Use a wooden spoon to deglaze the pan. Simmer 1–2 minutes.

Add greens and cream: Stir in spinach, basil, and sun-dried tomatoes. Cook until spinach wilts (1–3 min). Lower heat and add heavy cream. Season with salt and pepper. Simmer 4–6 minutes, stirring frequently. Remove from heat.

Plating: On each plate, spoon some sauce. Fold and layer lasagna noodles with more sauce and Parmesan between each. Garnish with basil and extra cheese.

Optional: Serve with roasted broccolini or a crisp green salad.

Mangiamo, and Happy Father’s Day!