DB March '09 Challenge: Lasagne of Emilia-Romagna

This will be one of those "first time" claims I would make in my lifetime. This month's Daring Baker's challenge will be my first time to make pasta to complete a lasagne recipe. Interestingly, the pasta recipe includes spinach which is not my cup of tea. I grew up knowing pasta synonymous to spaghetti noodles;it is only in my working years that I got introduced to the different shapes and then now, adding a vegetable to the traditional flour+egg noodles.

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.

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Hand making the Pasta Verde is the main event for this month's challenge. The white bechamel sauce and meat ragu sauce completes the baked lasagne dish. I actually used some leftover chicken bolognese sauce for my final dish instead of the ragu sauce.

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Here are some of the steps I've done to make the pasta:

(1) Combine the flour, egg, and spinach. Make a hollow towards the center. Mix the egg and spinach using a wooden spoon and slowly mix the flour towards the center;


(2) Knead the dough for at least 3 minutes until it is smooth and elastic. Add a few tbs of flour if it gets too sticky and continue to knead. Wrap the dough in a plastic wrap and let the dough rest under room temperature between 1 to 3 hours.

(3) Cut the dough into quarters and start stretching and thinning using a wooden rolling pin. I am actually glad that I had a very elastic dough, somehow, it was easy for me to shape the dough into thin sheets like the one below.
In this recipe, there is so much importance highlighted that the pasta should be thin. Here my mother-in-law was holding the pasta and you can tell how translucent this pasta is, you can see her hands behind the sheet.
(4) Cut the pasta sheet into desired length and width. I based my size on the baking dish I will use later. The right sheets for me is roughly 8 cm x 16 cm. Hang it dry at least 1 hour before cooking.

#2 Bechamel sauce

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Country Style Ragu’ (Ragu alla Contadina)

Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.


As for the meat sauce, I actually used ready made chicken bolognese from one of my favorite gourmet store. The sauce is mainly tomato based,mixed with minced chicken, onion, garlic, olive oil, flour, and some seasoning. I am reserving to use the ragu sauce recipe for my second try of Lasagne Verdi Al Forno.

Here are the two sauces side by side:



Here's the assembly of the final dish before baking at 180C for 30-40minutes.



Overall, my verdict for the outcome of this recipe is, super pasta delicious! It was a lot of muscle work to make the pasta but it was well worth it. I surely will do this again and maybe, experiment with other pasta forms and sauces.