Creamy baked lasagna in a simple yet flavorful vegetarian version… with sautéed escarole, Taggiasca olives, walnuts, and provola cheese. An easy and tasty main dish, suitable for Sunday lunch and holiday menus. The preparation is very simple, you just need to cook the escarole in a pan (it only takes a few minutes) and layer it with other ingredients. If you don’t have escarole, you can adapt the recipe with classic red radicchio. Try the lasagna with escarole, olives, and walnuts; you’ll see they are really delicious!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 546.79 (Kcal)
- Carbohydrates 52.68 (g) of which sugars 13.20 (g)
- Proteins 18.85 (g)
- Fat 28.68 (g) of which saturated 12.41 (g)of which unsaturated 7.38 (g)
- Fibers 5.73 (g)
- Sodium 1,553.33 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7.75 oz thin egg lasagna sheets
- 1.32 lbs escarole (endive)
- 1 onion
- 3.5 oz provola cheese
- 10 walnuts
- Taggiasca olives (3-4 tablespoons)
- 2.64 lbs béchamel sauce
- Grana Padano, grated
- extra virgin olive oil
- salt
Tools
- Baking dish
- Pan
- Pot
- Colander
- Nutcracker
Preparation
Clean the escarole, wash it and cut it into pieces.
Peel the onion, chop it and sauté in a pan with a drizzle of oil. Add the escarole (1), salt, and cook for a few minutes, until wilted.
Drain the olives from their oil, shell the walnuts, and cut the provola into cubes.
Boil the sheets of egg pasta in salted boiling water for 1 minute. Drain them and let them dry on a cloth.
Take your baking dish and grease it with a little béchamel. Arrange a layer of pasta, 1-2 tablespoons of béchamel, some escarole, 1-2 crumbled walnuts, a handful of olives and provola (2).
Continue with the layers until all ingredients are used up (you should get 4-5 layers, depending on the dish you use).
Sprinkle the surface with plenty of béchamel and a dusting of grana (3).
Put the lasagna in a fan oven at 356-374°F and bake for about 25 minutes, until a crust forms.
Lasagna with escarole, olives, and walnuts is ready, let it rest a few minutes before cutting and serving… enjoy your meal!
Tips and Notes
You can use both regular and curly escarole.
You can prepare the lasagna in advance, and reheat it when needed.
If you want to make the pasta from scratch, you’ll need to knead 2 large eggs with 100 g of all-purpose flour and 100 g of semolina flour.
FAQ (Frequently Asked Questions)
Can I skip blanching the sheets?
Of course, in this case, I recommend using a more liquid béchamel.
However, I always prefer to blanch the pasta, as it cooks better without drying out in the oven.
