This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Lasagna with Spinach, Spring Onions and Mortadella


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)


Serves: 4 to 6


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.


Penne with Prosciutto, Peas and Leeks in Cream Sauce

Spring Stroganoff

Pasta alla Carbonara with Spring Onions and Lemon