Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds skinless, boneless chicken thighs
• 1 small onion, chopped
• 4 cloves garlic, chopped
• 3 tablespoons tomato paste
• 1/2 cup dry white wine
• 1 28 -ounce can whole San Marzano tomatoes, crushed by hand
• 3 bay leaves
• 1/4 cup roughly chopped fresh parsley
• Kosher salt and freshly ground pepper
• Kosher salt
• 1 pound lasagna noodles (not no-boil)
• Extra-virgin olive oil, for drizzling
• 2 bunches kale (preferably Tuscan kale), stems removed, leaves finely chopped
• 2 large eggs, lightly beaten
• 2 15 -ounce containers part-skim ricotta cheese
• 3/4 cup grated parmesan cheese (about 3 ounces)
• 1/4 cup roughly chopped fresh parsley
• Freshly ground pepper
• 4 cups grated fresh mozzarella cheese (about 1 pound)
• 2 cups grated asiago cheese (about 8 ounces)

Instructions

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. Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes. 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. Remove the bay leaves.
2. Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain the noodles and drizzle with olive oil; set aside.
3. 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. 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. Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.
4. 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. 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.
5. Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes. Let stand 30 minutes before serving.
6. Photograph by Con Poulos