White Mortadella Spinach Sage Lasagna
After eating my heart out in northern Italy for nearly a month (primarily charcuterie meats and cheeses, which are my utter weakness in life – along with unlimited fruits and veggies), I returned home inspired to bake a different sort of lasagna for the loves in my life. Mortadella lasagna – yes, Italian “bologna.” This thinly sliced meat is nothing like the American bologna we haphazardly throw on white bread with mayo – this is a delicate cut of meat, often cured with pistachios, and served with a variety of different hard cheeses on an appetizer board with other meats, served with wine. Sage and spinach in this lasagna complement the meat and pistachio flavors, as well as a variety of “Alpine” cheese flavors with tang and subtle salinity. When all is said and done, this is an Ashley Italian masterpiece. White Mortadella Spinach Sage Lasagna ½ pkg ready-to-bake lasagna noodles (or better yet, homemade ) 4 Tbs butter, divided 1 large shallot, minced 3 cups fresh baby spinach 1 Tb...
