Four Cheese Lasagna with Chicken

Ingredients:

Sauce

• 700 g of skinless and boneless chicken thighs
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 0.5 cups dry white wine
• 1 can (800g) canned whole San Marzano tomatoes, hand crushed
• 3 bay leaves
• 1/4 cup coarsely chopped fresh parsley

Lasagna

• 450 g lasagna sheets (regular, requiring boiling)
• Extra-virgin olive oil, to drizzle
• 2 bunches kale (preferably Tuscan), stems trimmed, leaves finely chopped
• 2 large eggs, lightly beaten
• 2 x 425g containers semi-skimmed ricotta
• 3/4 cup grated Parmesan (about 80 g)
• 1/4 cup coarsely chopped fresh parsley
• 4 cups grated fresh mozzarella (about 450 g)
• 2 tbsp. grated Asiago cheese (about 220 gr.)

Preparation:

1. Prepare the sauce:
   
   Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes. Add the onion, garlic, and tomato paste and cook, stirring, until the onion is softened, about 5 minutes. Add the wine and cook until almost completely evaporated, about 5 minutes. Add 3 cups water, the tomatoes, bay leaf, parsley, 1 teaspoon salt, and 1/4 teaspoon black pepper; bring to a simmer. Reduce heat to medium-low and simmer the sauce for 50 minutes. Break the chicken up with a spoon. Simmer the sauce until thickened, another 20 minutes. Remove the bay leaf.
2. Preheat oven to 350°F (175°C). Bring a large saucepan of water to a boil over high heat and season generously with salt. Add the noodles and cook according to package directions. Drain the noodles and drizzle with olive oil; set aside.
3. Make lasagna:
   
   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. Cook until tender, 5 minutes. Drain and rinse the kale under cold water; squeeze dry, then return to the bowl. Add the eggs, ricotta, half the Parmesan, and parsley. Season with 1/2 teaspoon salt and a few grinds of freshly ground black pepper. In a separate bowl, combine the mozzarella, Asiago, and remaining Parmesan.
4. Spoon 3/4 cup sauce into a 9 x 13-inch baking dish and spread it into an even layer. Top with a third of the noodles, overlapping slightly. Cover the noodles with half the cabbage mixture, then add another 2 cups sauce. Sprinkle with a third of the cheese mixture. Repeat the layers (noodles, cabbage mixture, sauce, cheese). Top with a final layer of noodles, the remaining sauce, and the remaining cheese mixture. Place on a baking sheet.
5. Cover loosely with foil and bake for 40 minutes, then remove the foil and bake until golden brown and bubbly, about 25 minutes more. Let cool for 30 minutes and serve.