Four Cheese Chicken Lasagna

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)

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