I like a good challenge and whenever I see those lovely food blogs with results from the Daring Bakers Challenge, I’m in awe and envy. When I finally got around to joining the group, I froze when I saw my first challenge for March 2009: Lasagne of Emilia-Romagna (Lasagne Verdi Al Forno). I was expecting to make dessert or bake cakes — something for my insatiable sweet tooth…something easier. But no, it turns out my “initiation” into the Daring Bakers would be a very laborious one. I was as scared as I was decades ago when the swimming instructor asked us to jump into the pool at the 6″ feet mark on our first class. Are you serious? What did I get myself into?!
THIS, dear readers:
YUMMMMMMM. As with life’s big challenges, this challenge has great rewards. This lasagna melts in your mouth. There’s homemade lasagne, and then there’s memorable homemade gourmet lasagne. I could not believe how delicious it was! I can still remember the taste of the ragu, the nice tenderness of homemade pasta, the rich bechamel sauce.
This lasagne marks a few firsts for me:
1) Very first lasagne. You read that right: I’ve never made lasagne in my entire life. It just looked like it was too much work. Yeah, look what I ended up doing! Haha.
2) Bechamel sauce.
3) Handmade pasta and without the aid of a machine, too. Oh, dear, this is a biggie. The whole thing was a workout.
4) Ragu sauce. I don’t think I’ve ever spent more than two hours to make a pasta sauce. No sir.
Woohoo!
Would I make it again? YES! But not without a pasta machine. ;-) The challenge did not require us to buy one, but god, I wish I had. Oh well, that’s done. I can now say that the very first lasagne I made entailed a back-breaking 2-hour manual pasta rolling ordeal. No wonder I put it off for more than a week! I had to muster enough courage and strength to get the ball rolling. Literally. This started out as a dough ball that you flatten with your rolling pin if you do it by hand. It has a gorgeous green color because of the spinach. I used frozen chopped spinach and this is an egg pasta.
I dried it as cut sheets for 24 hours before cooking. I dared not to take photos of the transformation of our dining room into a pasta drying area with the sheets hanging on freshly cleaned table cloth-covered chairs.
It’s more delicate than store-bought pasta, understandably. I had some tears here and there. It looked very pretty as I assembled the dish. This is how one layer looks like, beginning with the spinach lasagna sheet overlapping each other:
Rich and creamy bechamel sauce:
The MMMMM-inducing ragu sauce:
More bechamel on top of the ragu sauce.
Topped with grated parmigiano reggiano cheese:
And this is the topmost layer of my lasagne, with a generous amount of bechamel and grated parmigiano reggiano cheese:
Our kitchen smelled amazing while it was cooking:
Here, the fruit of my labor:
I started making this 4pm (for the pasta sheets) and we ate this at 11pm the next day. It’s no walk in the park, but I’m glad I did it! WHEW!!!!!!
I will post a PDF recipe tonight. :)
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.
Joy, it’s gorgeous! I can’t believe you made the pasta yourself, too–you did an amazing job!
Elles last blog post..Bucatini with Tuna and Baby Peas and an Announcement
Thanks, Elle! I can’t believe it either. Haha. It was painful. I need a pasta machine next time, no excuses. lol.
Great job on the lasagna. It looks fantastic. Homemade is the best!
Marias last blog post..Mini Lemon Bundt Cakes
Thanks, Maria! Definitely, you can tell the difference of homemade. :)
The best I’ve ever had. Truly. Thanks for sharing.
You’re welcome! :) Someday, I’ll make this again.
That looks AMAZING, mmm! That would have been a terrible chore for me – as an avid baker, you know I don’t even have a rolling pin or measuring spoons? Haha!
sandys last blog post..bits and pieces
Thanks, Sandy! No way, how do you measure the ingredients for baking?
Just eyeballing using normal teaspoons/tablespoons… never understood why ‘they’ all say baking needs to be so precise, I haven’t gone wrong yet!
(Still, definitely need to get some someday…!)
sandys last blog post..bits and pieces
I’ve always had a ‘fear’ of not having measuring spoons because of ‘them’ reiterating precision. I tend to add more or less of some ingredients when I bake cookies. I think the precision is more for some pastries.
(Should. :) Every time I see those cute measuring accoutrements at Anthropologie, I want to get more.)
This is your first lasagne!?!?!? It is amazing and gorgeous and you deserve a standing ovation!
Marys last blog post..Lasagne of Emilia-Romagna
Isn’t it crazy? Haha. I’m a late bloomer. :p Thanks so much for your kind words…and for hosting this challenge! Love it now that I’ve tasted the finished product. :)
OH….MY…GOODNESS!!! I completely missed the challenge. Your lasagna looks nothing short of totally amazing. Fabulous job!!!
gizs last blog post..Baked Risotto with Asparagus, Spinach and Parmesan
Thanks! It was so good. You should try it. :)
This looks great – I am hungry now! I love Bechmel, it is so good. This will be my first time making a traditional ragu and cannot wait to try it out.
I am going to make it today, without a pasta machine & hoping that we eat before midnight tonight! ;)
Chez USs last blog post..Breakfast
Thanks! Trust me, I get hungry whenever I see the photos, and then I remember the hard work and I think twice. LOL. You won’t be disappointed with the ragu. Dan and I couldn’t believe how much flavor the meat ended up with. So yummy!
How did your lasagne go? Definitely let me know…I’m so curious!
Mmm, your lasagne looks amazing!! Awesome job =D.
Laurens last blog post..Daring Bakers: Lasagne
Thank you, Lauren! After all the hard work, I’m glad it turned out well. :)
Your lasagne look perfect and ever so scrumptipus! Great job here!
cheers,
Rosa
Thanks, Rosa! We inhaled it, to say the least. ;-)
Yum! So this is better than ERV lasagna? Hehehe. :p
Ellen, oo!! I forgot what the canteen was called, but thanks to you I remembered again. Haha. ERV lasagna, spaghetti (that oily spaghetti — crazy!) and the sizzling plates will always have a special place in my heart. I can still remember the taste of all of them. *sniff* Have you been back there? I wonder if they still have the same food.
Haven’t been back, but I assure you…everyone holds a special place in their hearts for the lasagna, sizzling plates..and tada, barbecue with gravy. Hahaha!
Congratulations on your first Daring Bakers challenge. I love the shot of the lasagna in the oven.
Thanks, Beth! I couldn’t wait to try it so I just took pictures to keep myself from opening the oven. Haha.
Yes, this was quite the feat! Nice job.
The Duo Dishess last blog post..No Obstacle Too Big
It was, oh my goodness. :p Thank you!
This is one of the best looking one of these I’ve seen around. Making pasta without a machine is quite a feat, especially to have it come out (at least seemingly) so well.
Nice work!
nicks last blog post..How to Make Homemade Pasta: Egg Noodle Fettuccine Fast and Easy
Thank you, Nick! It was quite a feat without the machine. I highly suggest anyone who wants to make this to get one!
Good job and such dedication! I’ve had my pasta machine for about a year and haven’t put it to good use yet but this looks like a fun recipe to get it out of hiding :)
aprils last blog post..Fresh Bread Made Easy
Thank you! Oh, what I wouldn’t give to have a pasta machine the night I rolled my back away. :p Please use it and let me know how terrific it was. The ragu is so so worth the long cooking time!
Congrats on completing your first challenge! Looks absolutely fantastic too!
Ys last blog post..Recently, lamingtonrons
Thanks, Y! :)
That was sure a lot of work! Glad it had an excellent turnout. Sometimes those time-intensive recipes can really be quite rewarding in the end. I had to stop doing DB due to a major flake-factor on my part, but I still enjoy seeing the challenges. I’d love to make my own pasta- and the green stuff is quite appealing!
RecipeGirls last blog post..How to Make Homemade Alfajores
Thanks! This is one of of those time/energy-consuming recipes that was really worth it at the end. :) I can totally understand why you quit DB. I had a heart attack on this one. :P
I can’t believe you made that all from scratch! It looks wonderful! Great job, especially for a first timer!
Hillarys last blog post..Play A Food Joke This April Fool’s Day
It was crazy! Thank you. :)
I missed this challenge, but it looks delicious enough to try anytime!
Sharis last blog post..Whisk Wednesdays—Pintade à la Cévenole (Guinea Hen with Mushrooms and Chestnuts)
Definitely try it when you have the time. So, so yummy.
I would LOVE to make my own pasta. I’ve never tried it. I might have to now. ;) love your blog and the design is great.
Rachels last blog post..valuable organic matter aka worm poop
Rachel, try it! :) Thank you so much for dropping by! Wish I could take the credit for the design, but I really have no time to do that for this blog, but thanks! :)
i totally agree with you. i would not make it again if i did not have a pasta maker. but it tasted so good!
laurens last blog post..It’s great to be home!!!
That looks amazing! Great job.
The Food Hunters last blog post..Getting Reservations at Babbo & How I Met Mario Batali
Thank you! BTW…I’m just reading the link to your latest blog post and whoa….I’ll have to check your trip to Babbo!
ohmy that looks awesome! i have never came out with anything that looked half as good. Cheers!
ApplesHs last blog post..Little Tokyo
Thank you! Haha…c’mon, your food looks good. Mmm…caramel cheesecake!
I’ve been wanting to make my own pasta from scratch for a very, very long time now. This is excellent motivation :D
ThePurpleFoodies last blog post..Apple Crumb Cake
One thing I could say is that it is very rewarding. I thought I would just try it for the sake of trying it and being able to say, “Oh…I tried it before.” And not do it again. Not so. I am hooked! :)
That is one serious lasagna! Oh wow!!
Kristen´s last blog ..Insecurity (Recipe – Corn Flake Waffles)
How great does that lasagna look? Amazing job!
There’s nothing quite like the taste and texture of fresh pasta.
Hugging the Coast´s last blog ..Crunchy Fried Tortellini with Red Fennel Dipping Sauce Recipe
This looks great! I wish we had this yesterday instead of the Bertolli lasagna ;-)
maris´s last blog ..Worknight Dinner Recipe: Stuffed Baked Acorn Squash