Daring Bakers March Challenge

Well lots of fun was had in March at the Daring Bakers - a new website - a new logo and a new forum to work our way around. It's bright and funky and I think I'll get used to it soon enough. I should have really missed this challenge, as March is insane with the Great Down Under Nappy Hunt, but seeing as my darling DH celebrated the big 40 - what better way to celebrate than to make Lasagne.



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.

We had to make everything from scratch, the pasta, the ragu and the bechamel. I really liked this challenge, but then again I LOVE lasagne, especially when I make it, cause I can get it just how I like it - I took liberties with the recipe a little, because I was trying to empty the freezer, before the next batch of cow arrived lol!! So I just used straight mince (or ground beef, as I think it's referred to in the States), it's nice and lean - we get all our beef from Boutique Meats, it is delicious tender, lean and beautiful.

I like the recipe had milk in the ragu - I've seen it before and it tends to cut through the acidity of the tomatoes and make it a softer taste, but still vibrant and bursting with flavour.



I found I had to add another egg to the pasta recipe and as I was short on time, I used the pasta make to roll the pasta through and I also didn't precook the pasta, I used it as it was. Some people found the lasagne a little slippery when cutting, but as you can see from my photos it cut beautifully, and I only had it straight out of the oven piping hot. So like everything in cooking/baking, everyone does it all a little differently.



If you'd like the recipe and wonderful photos, fully explained pop along to Beans and Caviar where you can eye off Mary's wonderful description and thoughts.