Lasagna with Spinach, Spring Onions and Mortadella
INGREDIENTS
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For the béchamel:
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3 tablespoons butter
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3 tablespoons flour
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2 1/2 cups milk
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Salt, to taste
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Nutmeg, to taste
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1/4 pound Taleggio cheese, trimmed of rind or cow’s milk Robiola or Bel Paese
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1/2 cup grated Parmigiano-Reggiano cheese 1 cup fresh cow’s milk ricotta cheese
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2 tablespoons EVOO – Extra Virgin Olive Oil
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4 spring onions, whites and light greens, chopped
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4 cloves garlic, chopped
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1 pound fresh spinach with medium-size leaves (bundles, not boxes or bags), stemmed
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Black pepper
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Juice of 1/2 lemon
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Butter, for greasing baking dish
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1 box no-boil flat lasagna sheets
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1/2 pound mortadella, halved and cut into 1-inch strips (I use Dickson’s) -
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