The Daring Bakers challenge for this month is lasagne.
This is a lovely homey dish. I didn’t count as I put them in but there is 9 very thin layers of homemade spinich pasta with a thin kiss of bechamel sauce and a seriously good ragu between each layer. How good? It beats my previous fav Heston Blumenthals (from In Search of Perfection) hands down.
I did tweak the meats a bit. I had some slightly freezer burnt pork fillet, regular bacon and kangaroo steaks that I put through the KitchenAid mincer. Every time I use it it is better value!
We make pasta at home fairly often. I found the spinich pasta needed an extra egg to get the right consistency (maybe I squeezed too much water out of the spinich). Matthew my good husband quite enjoys rolling out the pasta so I left him to it using the pasta machine. Note the beer in reach. Making pasta must be thirsty work!
I assembled this as the pasta came off the machine so I skipped the parboil stage. I did moisten each layer using a spray bottle, and it worked a treat.
This was great fun and gave us a great dinner to share.
For the benefit of the auto checking software:
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.