I think it’s fair to say that I equally enjoy baking sweets as much as I enjoy cooking something savory. Regardless of what it is, I normally rise to a challenge and can’t think of a better way to spend a day in the kitchen because the end product can be so rewarding. Although most of the past Daring Bakers’ challenges have been of the sweet variety, this month, we had a rare opportunity to bake something somewhat unexpected: Lasagna.
I’m certainly not new to lasagna, and true to my passions as a cook, I’m not sure I’ve ever made lasagna the same way twice. No, really. It must be because there are too many wonderful recipes out there to try, and each one poses a sort of opportunity to find the perfect one. And guess what? I think we’ve decided that it’s been found. Who knew that it didn’t need to be packed with ricotta and mozzarella? Well, okay, I did, because I have made lasagna with mushrooms and a bechamel. But I’ve only made my own pasta once, and I’ve never made spinach pasta.
The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
Many thanks to all the hosts, as I enjoyed this challenge quite a bit — both process and product!
There were several parts to this challenge, but in a nutshell they were to: 1) make a meat ragu sauce; 2) make the lasagna pasta by hand; 3) make a bechamel; and 4) make the lasagna, of course. The choice factor was to make a ragu different from the one provided, and that’s exactly what I did.
Suffice it to say that amidst my husband’s unwavering focus on the first big week of March Madness, I spent the day in my kitchen preparing this absolutely yummy dish. My Ragu alla Bolognese, inspired by a version presented in Saveur that in turn was inspired by British chef Heston Blumenthal, was completely delicious — and I didn’t have to go to the grocery store for one ingredient. Miraculous.
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