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Four Cheese-Chicken Lasagna

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  • Level: Easy
  • Total: 3 hr
  • Prep: 30 min
  • Cook: 2 hr 30 min
  • Yield: 6 to 8 servings
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For the sauce:

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

For the lasagna:

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)


  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.
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