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

Preheat oven to 375°F.
 
Make béchamel sauce: Melt butter in a saucepot over medium heat. Whisk in flour, bring roux to a bubble then whisk in milk. Let thicken 2-3 minutes; season with salt. Melt in pieces of Taleggio until fully incorporated then stir in Parmigiano-Reggiano. Add the ricotta a little at a time. Once fully incorporated, stir in chili flakes and remove from heat; let cool.

 
Heat a skillet with EVOO, 2 turns of the pan. Add spring onions and garlic, and stir 2 minutes. Wilt in spinach and cook 2-3 minutes more. Season with salt, pepper and add lemon juice.
 
Butter a square or rectangular baking or casserole dish and lay in lasagna sheets to cover.    
 
Layer sauce, spinach, mortadella and pasta in 3 layers for a rectangular dish or 4 for a square dish. Top with final layer of white sauce and a drizzle of EVOO. Bake to brown and bubbly about 45 minutes. Cool 10 minutes before cutting and serving.


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