The March 2009 Daring Baker 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 is my first month in the Daring Baker’s Challenger and it definitely proved to be work! My triceps are KILLING me from rolling out handmade lasagne noodles. Don’t ask me why I didn’t use a pasta attachment with my KitchenAid… I guess I was just feeling adventurous and daring.Needless to say… I won’t ever be rolling out lasagne noodles by hand again – literally my arms feel like like are going to fall off – but the pain was well worth the reward and I am pretty sure all of my guests loved the dish!
This lasagne is unlike any other that I have ever had, and it was so amazing. It is not your typical weeknight meal so if you’re going to attempt this one make sure you have plenty of time because it took me about 5 hours to do the whole thing (maybe a little less if I didn’t get sidetracked)
Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, about 10 minutes. (Can we all just take a qucick look at my fabulous new Le Cresuet pot – I am in LOVE) 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. Stir often, scooping under the meats with the wooden spatula. 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.
Then you can 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…. whew! So now that all of that is ready to go you can get started at preparing your dish!
On the top layer of pasta, spread the bechamel sauce and top with parmesan cheese – I used a bit of mozzarella too because I am obsessed with cheese. Cover with tin foil and bake at 350 degrees for about 40-45 minutes. Remove foil and bake another 10 minutes until golden brown. Once cooked, remove this from the oven and let rest for 10 minutes before serving!
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!