First, cut the mozzarella into slices and let it drain in a colander, so that it loses at least some of its whey.
Meanwhile, peel and wash the escarole and cut it coarsely, then let it dry in a saucepan, still dripping water, with a little salt and cooking with the lid.
Finally, season it with a sauté of garlic, oil and anchovy (you can also omit the anchovies, if you prefer), then adding the chopped olives.
Start the composition of your lasagna: put a thin layer of bechamel on the bottom of the pan, then create a layer of pasta (depending on the type of pasta you have chosen, you will first have to blanch it in lightly salted water).
Continue with bechamel, endive, mozzarella and parmesan, then start again (pasta, bechamel, endive, mozzarella and parmesan).
When you reach the top, top only with béchamel, then cook for 15-20 minutes in a convection oven preheated to 180 ° C.
Cook the lasagna in a preheated oven at 180 ° for 15-20 m
Lasagna with escarole is ready.
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