{DB} Lasagne Verdi al Forno (Lasagne of Emilia-Romagna)

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


This was a fun Daring Bakers‘ challenge. I’ve never made pasta before and don’t own a pasta roller. I debated about buying one, but decided against it. Because I rolled and stretched the dough by hand, I decided to mix and knead using my stand mixer. Hey, I’m lazy! I had to add an extra egg to make the dough moist enough, but other than that kneading it was a breeze.

fresh spinach lasagne

I made half the dough into short lasagne to fit my short baking pan. I made the other half into tagliatelle (or is it pappardelle?) because I wanted to roll it up and slice it and pick it up with my fingers  like I’ve seen so many TV chefs do (I’m picturing Jaime Oliver here, yum).

Fresh spinach pasta

I hung the pasta up to dry using chopsticks and my fruit basket. My husband walked into the kitchen and got scared for a bit. He thought I was going crazy and setting something up like a weird horror-movie Children of the Corn type sculpture. After I explained what I was doing he calmed down.

pasta drying

I made the béchemel sauce as directed. Instead of the meat ragu, I made Salsa di Pomodoro Invernale the vegetarian Winter Tomato Sauce from The Splendid Table to which I added a package of Trader Joe’s dried wild mushroom mix.  What was great about this is that I was able to spread out the making of all the parts over a few days so assembling and baking the lasagne was a breeze.


The lasagne baked beautifully and the béchemel sauce smelled wonderful with a hint of nutmeg. Individually, all the components were tasty. We’re having it for dinner tonight. I can’t wait!