-
1
Make the sauce: 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.
-
4
Stir in 3 cups water, the tomatoes, bay leaves, parsley, 1 teaspoon salt and 1/4 teaspoon pepper; bring to a boil.
-
5
Reduce the heat to medium low and simmer 50 minutes.
-
6
Break up the chicken with a spoon.
-
7
Cook until thickened, 20 more minutes.
-
8
Remove the bay leaves.
-
9
Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
-
10
Add the noodles and cook as the label directs.
-
11
Drain the noodles and drizzle with olive oil; set aside.
-
12
Meanwhile, place the kale in a large microwave-safe bowl; add 1/2 cup water and a pinch of salt.
-
13
Cover with plastic wrap and microwave until tender, 5 minutes.
-
14
Drain and rinse under cold water; squeeze dry, then return to the bowl.
-
15
Stir in the eggs, ricotta, half of the parmesan and the parsley.
-
16
Add 1/2 teaspoon salt and a few grinds of pepper.
-
17
Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.
-
18
Spread 3/4 cup of the sauce in a 9-by-13-inch baking dish.
-
19
Top with one-third of the noodles, overlapping them slightly.
-
20
Cover with half of the kale mixture, then 2 more cups sauce.
-
21
Sprinkle with one-third of the mozzarella mixture.
-
22
Repeat the layers (noodles, kale mixture, sauce, mozzarella mixture).
-
23
Top with a final layer of noodles, the remaining sauce and the remaining mozzarella mixture.
-
24
Set on a baking sheet.
-
25
Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes.
-
26
Let stand 30 minutes before serving.
-
27
Photograph by Con Poulos
