Four Cheese-Chicken Lasagna

Ingredients

• 8 ounces asiago cheese grated
• 3  bay leaves 
• 28 ounce canned tomatoes whole crushed canned
• 0.5 cup cooking wine dry white
• 2 large eggs lightly beaten
• 1 pound mozzarella cheese fresh grated
• 0.3 cup parsley fresh roughly chopped
• 4 cloves garlic chopped
• 2 bunches kale finely chopped preferably Tuscan kale
• 8 servings kosher salt 
• 8 servings kosher salt and pepper freshly ground
• 1 pound lasagna noodles not no-boil
• 2 tablespoons olive oil extra-virgin
• 8 servings olive oil extra-virgin for drizzling
• 1 small onion chopped
• 3 ounces parmesan cheese grated
• 30 ounce part-skim ricotta cheese 
• 8 servings pepper freshly ground
• 1.5 pounds chicken thighs boneless skinless
• 3 tablespoons tomato paste 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pot
• plastic wrap
• baking pan
• aluminum foil
• microwave

Directions

1. Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes.
2. Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes.
3. Add the wine and cook until mostly evaporated, about 5 minutes. Stir in 3 cups water, the tomatoes, bay leaves, parsley, 1 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce the heat to medium low and simmer 50 minutes. Break up the chicken with a spoon. Cook until thickened, 20 more minutes.
4. Remove the bay leaves.
5. Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
6. Add the noodles and cook as the label directs.
7. Drain the noodles and drizzle with olive oil; set aside.
8. Meanwhile, place the kale in a large microwave-safe bowl; add 1/2 cup water and a pinch of salt. Cover with plastic wrap and microwave until tender, 5 minutes.
9. Drain and rinse under cold water; squeeze dry, then return to the bowl. Stir in the eggs, ricotta, half of the parmesan and the parsley.
10. Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.
11. Spread 3/4 cup of the sauce in a 9-by-13-inch baking dish. Top with one-third of the noodles, overlapping them slightly. Cover with half of the kale mixture, then 2 more cups sauce.
12. Sprinkle with one-third of the mozzarella mixture. Repeat the layers (noodles, kale mixture, sauce, mozzarella mixture). Top with a final layer of noodles, the remaining sauce and the remaining mozzarella mixture. Set on a baking sheet.
13. Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes.
14. Let stand 30 minutes before serving.
15. Photograph by Con Poulos