Four Cheese-Chicken Lasagna

Name: Four Cheese-Chicken Lasagna
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams cups grated asiago cheese (about; 3 bay leaves; 794 grams whole San Marzano tomatoes, crushed by hand; 118 milliliters dry white wine; 2 larges eggs, lightly beaten; 454 grams cups grated fresh mozzarella cheese (about; 59 milliliters roughly chopped fresh parsley; 4 cloves garlic, chopped; 2 bunches kale (preferably Tuscan kale), stems removed, leaves finely chopped; 8 servings Kosher salt; 8 servings Kosher salt and freshly ground pepper; 454 grams lasagna noodles (not no-boil); 2 Tbsps extra-virgin olive oil; 8 servings Extra-virgin olive oil, for drizzling; 1 small onion, chopped; 85 grams 3/4 cup grated parmesan cheese (about; 850 grams part-skim ricotta cheese; 8 servings Freshly ground pepper; 680 grams skinless, boneless chicken thighs; 3 Tbsps tomato paste

You can never have too many main course recipes, so give Four Cheese-Chicken Lasagnan a try. This recipe serves 8. One portion of this dish contains approximately 67g of protein, 55g of fat, and a total of 1026 calories. From preparation to the plate, this recipe takes roughly 3 hours. This recipe is typical of Mediterranean cuisine. Head to the store and pick up pepper, bay leaves, tomato paste, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes.

Ingredients you will need

Olive Oil

Whole Chicken

Equipment you will use

Frying Pan

Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes.

Ingredients you will need

Tomato Paste

Garlic

Onion

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.

Ingredients you will need

Bay Leaves

Tomato

Whole Chicken

Parsley

Pepper

Water

Salt

Wine

Remove the bay leaves.

Ingredients you will need

Bay Leaves

Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Oven

Pot

Add the noodles and cook as the label directs.

Ingredients you will need

Pasta

Drain the noodles and drizzle with olive oil; set aside.

Ingredients you will need

Olive Oil

Pasta

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.

Ingredients you will need

Water

Kale

Salt

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

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.

Ingredients you will need

Parmesan

Parsley

Ricotta Cheese

Water

Egg

Equipment you will use

Bowl

Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.

Ingredients you will need

Mozzarella

Asiago Cheese

Pepper

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Pasta

Sauce

Kale

Equipment you will use

Baking Pan

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.

Ingredients you will need

Mozzarella

Pasta

Sauce

Kale

Equipment you will use

Baking Sheet