Daring Bakers, Italian-Style: Lasagne Verdi al Forno

Friday, March 27, 2009

lasagne4

Buon giorno, amici! It’s Daring Bakers time again, and this month my colleagues and I are channeling our inner Italian Nonnas. We’ve replaced our vanilla beans with spinach, our buttercream with béchamel and our ganache with ragu. We’ve made lasagne, and lots of it, from scratch – including the pasta. It’s challenges like this one that put the “daring” in Daring Bakers!

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.

lasagne2

Lasagne is one of those dishes that lends itself to many different interpretations. Even within Italy, it varies from region to region, usually based upon ingredients commonly found in each. In the southern part of the country, lasagne would most likely include a tomato-based sauce, ricotta cheese and fresh mozzarella. The classic lasagne of Emilia-Romagna uses only Parmigiano Reggiano cheese, a meat-based Bolognese sauce and nutmeg flavored béchamel sauce. It should also be made with pasta verdi, or green pasta sheets, which is egg pasta with added spinach.

I have to say that I was really excited when I learned about this challenge. My dog-eared copy of The Splendid Table is one of my favorite cookbooks. I’ve actually even made this lasagne before, although I must confess that I bought my pasta verdi from my local Italian market. I do own a pasta maker, but it’s a real pain to use. It is the old-fashioned kind that you have screw onto the counter and crank by hand. My counter tops have rounded edges and the darn thing is always falling off.

After a few minutes of fretting about how I was going to get that pasta made, I had a light bulb moment.

lasagne6

My mother has one of these fancy schmancy electric pasta machines! Isn’t it pretty? Hmmm. I thought I’d just give her a call and ask if she like to make some lasagne with me. And, guess what? She did. Problem solved!

So, last Sunday I shopped for our ingredients, loaded up the car with all of my props, camera gear and assorted other stuff and drove the four blocks over to Mom’s. Yes, I said four blocks. What? You didn’t think I was going to haul all of that crap over there on my bicycle, did you?

As I was heading out, I got a call from my best girlfriend, Susan. She wanted to know if I could photograph something for her, so I told her to meet me at Mom’s and she could help us make some lasagne. While Susan was on her way over, she got a call from our other best girlfriend, Amanda. Before I could say Bolognese, Amanda was on her way over to help too!

The girls showed up with lots of enthusiasm and bottles of champagne. They are fabulousness personified! We laughed, we toasted (not Mom), we gossiped, we took lots of pictures and we made some killer lasagne! From start to finish, the whole process took about eight hours! The time kind of flew by, though, because we were really enjoying ourselves. In fact, we had so much fun, we’ve decided to make it a monthly event. So, each month, we’ll pick a recipe, meet at someone’s house and cook, drink and eat! Hopefully, I’ll be able to share it all with you here.

Here are Mom’s hands, chopping up the spinach for the pasta verdi. (She’s a little camera shy. It must run in the family.)

lasagne7

Here’s Amanda and me rolling out the pasta sheets.

lasagne8b lasagne8a

I look a little blurry because Susan took the shot with a champagne glass in one hand and her cell phone in the other. Did I mention she is a high-powered business woman?

lasagne11

Aren’t our pasta sheets the prettiest color green? I was so thrilled at how perfect they turned out! And, check out this gorgeous, rich and meaty ragu!

lasagne10a lasagne10b

Here’s Mom pretending to be “The Flash”. She kept moving around so much, that I couldn’t get a decent shot of her. (I told you she was camera shy. Or maybe I had one too many glasses of champagne.)

lasagne12

While our lasagne was baking, we turned the leftover pasta sheets into tagliatelle. Now, doesn’t THAT look good?

tagliatelli1

Aaah! Just look at that magnificent hunk of lasagne in all its oozey glory! Let me tell you, it was as wonderful as it looks!

lasagne5

Even the Little Guy wanted in.

Philson2

Many thanks to Mary, Melinda and Enza for choosing such a terrific recipe for us this month! It wasn’t the typical DB challenge, but it was a great change of pace. If you’d like to see a bazillion more lasagne dishes, head on over to the Daring Bakers Blogroll. Then, check out our brand new gorgeous web site: http://thedaringkitchen.com/. (You might even find a little something about moi there.)

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

Method
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#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)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colors. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel

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 gray 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.

***Dinner and a Movie Reminder***

dinner_movie

I also want to remind you that this month’s Dinner and a Movie day is tomorrow, March 28. This month’s movie is Moonstruck, which should provide lots of inspiration. If you’d like to participate, you can find the details here or here. I hope that you’ll join us!

Chermoonstruck

65 responses to Daring Bakers, Italian-Style: Lasagne Verdi al Forno

  1. On March 27, 2009 at 11:09am, onlinepastrychef said...

    Ooh! Sounds like a Very Fun way to spend the day–the lasagna turned out beautifully, too! And now you have recipes in your arsenal. Bolognese, bechamel and spinach pasta. Hooray!

  2. On March 27, 2009 at 11:23am, Anonymous said...

    WOW! You all did a great job! You’re so lucky to have friends who would enjoy cooking with you.

  3. On March 27, 2009 at 11:32am, Little Miss Cupcake said...

    I loved this post. Sounds like you had a fabulous time and that lasgane looks so delicious! You’re lucky to have such great friends and family to pitch in like that. I will be making this lasagna one of these days. When I have a few hours to spare…;)

  4. On March 27, 2009 at 11:53am, Sara said...

    Sounds like a great time with great food.

  5. On March 27, 2009 at 12:11pm, Engineer Baker said...

    That sounds like such a wonderful time! Lucky you to have all that help :) Beautiful job!

  6. On March 27, 2009 at 12:14pm, Ingrid said...

    The lasagna looked great but the lasagna PARTY looked even better! Sounded and looked like you guys had a fab time!
    ~ingrid

  7. On March 27, 2009 at 12:17pm, Ciao Chow Linda said...

    What a great post. I love that style of lasagna, but even more that you shared it with your relatives and friends. Now that’s what memories are made of!

  8. On March 27, 2009 at 12:21pm, Esmerelda said...

    Not only was it a very special afternoon, but the lasagna just melts in your mouth, you have to try it! with love from Amanda

  9. On March 27, 2009 at 12:25pm, Emily Rose said...

    Wow your lasagna turned out beautifully!! I’m so impressed with how perfect your layers are! I loved this recipe too- but I definitely could have used the extra hands of your girlfriends as I made it by myself while simultaneously wrangling my 13 month old daughter! Your pictures are wonderful!

  10. On March 27, 2009 at 12:43pm, 5 Star Foodie said...

    Beautiful lasagna!

  11. On March 27, 2009 at 12:54pm, Rosa's Yummy Yums said...

    Your lasagne look mighty scrumptious and perfect! I also love that bowl of noodles and sausages! Yummy!

    I hope your cute Little Guy also had some…

    Cheers,

    Rosa

  12. On March 27, 2009 at 1:00pm, Rachelle @ "Mommy? I'm Hungry!" said...

    Oh my gosh! That looks SO delish! I bet it’s so wonderful with fresh pasta! Loved the pictures, and little guy there is so cute!

  13. On March 27, 2009 at 1:02pm, duodishes.com said...

    OMG, that is a monstrosity of a pasta dish in the best way possible! And that pasta roller? You are really gourmet!

  14. On March 27, 2009 at 1:04pm, BC said...

    You know how to celebrate with lasagne! That’s quite a party you hosted and your lasagne are divine.

  15. On March 27, 2009 at 1:07pm, Pat @ Mille Fiori Favoriti said...

    What fun to make the DB challenge with friends while sipping champagne to boot! It came out so good!

    I had to use my hand crank machine …lol… and I have the same problem with it that you do with the round edges….it was fun to get it all the way to 0!

    I want to do “Moonstruck” but after all the time it took me to put up the DB challenge today I think I might be posting a day or two late … I hope that I can still join in that way?

    Thanks! — Pat

  16. On March 27, 2009 at 1:26pm, girlichef said...

    Now that is what I call a great day! Great food, great friends, family, alcohol (hee hee) and much love! Everything looks so tasty.

  17. On March 27, 2009 at 1:32pm, Medhaa said...

    Wow you sure did have a great time, love your lasagna looks perfect

  18. On March 27, 2009 at 1:37pm, Mary said...

    Lasagna, champagne, cute dog, and good friends. That’s all we really need. :)

  19. On March 27, 2009 at 2:13pm, spike. said...

    that is a fancy pasta machine! looks like a fun time

  20. On March 27, 2009 at 2:16pm, pinkstripes said...

    Looks like you had a blast making pasta!! Your lasagne looks wonderful. I had fun with this challenge too. (although I’m not done yet. I still have to assemble and bake it).

  21. On March 27, 2009 at 3:06pm, Snooky doodle said...

    oh those lasagne sheets look gorgeous. yummy what a nice dish.

  22. On March 27, 2009 at 3:21pm, City Girl said...

    Wonderful lasagna – now i am getting tempted by this Daring Bakers challenge :)

  23. On March 27, 2009 at 3:23pm, Elyse said...

    Sounds like you and your friends had a fabulous time! What a perfect way to spend a few bonding moments…the kitchen really does bring people together, and I’m glad your mom was in on the fun, too! Your lasagna looks totally delicious!!

  24. On March 27, 2009 at 4:16pm, Andrea said...

    How fun that you made a party out of it! Your lasagna looks fabulous.

  25. On March 27, 2009 at 4:23pm, Isabelle said...

    que ta machine à pâte est belle !!
    tes lasagnes sont superbes :)

  26. On March 27, 2009 at 4:57pm, steph- whisk/spoon said...

    wow–you must have had so much fun with everyone helping out (and enjoying a little vino)! your lasagna is spectacular…and i’m totally jealous of that swanky red pasta machine!

  27. On March 27, 2009 at 5:02pm, kellypea said...

    You all definitely look like you had fun, and YES! that is the cutest pasta maker I’ve seen. Wasn’t this the yummiest recipe? Nice going on your left overs, too!

  28. On March 27, 2009 at 5:12pm, Tanya said...

    I say if you want to have fun, buy a pasta maker and make pasta with your friends and/or family. My hubby and I made pasta together one night and it was so much fun!

    That lasagna looks delicious! I don’t think I could even eat half of that piece pictured. This looks so heavy and filling – but in a good way!

  29. On March 27, 2009 at 5:23pm, Cakelaw said...

    Your lasagne looks fab Susan. If life is all about the journey rather than the destination though, it sounds like you had one of the best lasagne making experiences of all of us – can I come??

  30. On March 27, 2009 at 5:27pm, Nicisme said...

    Fantastic photos!

  31. On March 27, 2009 at 6:15pm, Joan Nova said...

    That is one beautiful piece of lasagne!

  32. On March 27, 2009 at 6:34pm, Darius T. Williams said...

    LOVE the use for leftover pasta…and the lasagna looks PERFECT!

  33. On March 27, 2009 at 7:26pm, rainbowbrown said...

    Wonderfully executed. Sounds like a ball.

  34. On March 27, 2009 at 8:59pm, Claire said...

    Looks like y’all had fun. I especially like the picture with the flower!

  35. On March 27, 2009 at 9:31pm, Nanc Twop said...


    The girls showed up with lots of enthusiasm and bottles of champagne.’

    - Hey, sounds like a great monthly event, even without the delicious food!

    ;-) Nanc

  36. On March 27, 2009 at 10:06pm, Esi said...

    I’m so jealous you had the help of a machine! I had lots of Proseco while making my lasagna. Certainly made the process seem easier ;) Lovely job!

  37. On March 27, 2009 at 10:45pm, Judy said...

    Great looking lasagna! Now I know what your secret ingredient is — champagne. Must try that version next.

    The ironing board was the perfect accessory. It may stay in the kitchen permanently.

  38. On March 27, 2009 at 10:53pm, Elle said...

    Fun to do the challenge with others! You pasta sheets are so thin! Gorgeous lasagna!

  39. On March 27, 2009 at 11:46pm, Y said...

    Awesome lasagne AND tagliatelle! Also love the girl power action happening in the kitchen! Nothing like cooking with a group of friends and a glass or two of bubbly :D

  40. On March 28, 2009 at 3:13am, Lis said...

    Fabulous lasagne, Susan!! And I absolutely love how making it turned into a party – how fun is that?! :)

    I’m glad it’s turned into a monthly event for ya’ll – I look forward to reading about them!

    Hugs!
    xoxoxoxo

  41. On March 28, 2009 at 3:48am, Peter M said...

    Susan, I love the machine and regardless, I knew you would have banged out a fabulous and towering lasagna like this.

  42. On March 28, 2009 at 8:13am, Lisa said...

    Your lasagne is absolutely perfect, every layer defined. It makes mine look like mush..lol

    Also, love the intro to this entry! Very fitting and clever!

  43. On March 28, 2009 at 9:55am, The Food Hunter said...

    Great job! that lasagna looks so delicious. I wish I had some to eat. That pasta machine is pretty cool.

  44. On March 28, 2009 at 10:28am, Maria said...

    The lasagna looks terrific! Great job on this one!

  45. On March 28, 2009 at 11:23am, Lauren said...

    Mmm, your lasagne looks amazing!! Awesome job =D!

  46. On March 28, 2009 at 11:29am, Jen Yu said...

    What an awesome cookfest! :) That would be a lot of fun. I also think I would have had more fun if I had a pasta machine – my back was killing me :( Your lasagne and pasta are lovely. xxoo

  47. On March 28, 2009 at 12:43pm, StickyGooeyCreamyChewy said...

    Mille grazie, everyone! I’m so glad that you liked the lasagne! It really was divine. Plus, we had tons of fun making it.

    Esmerelda- Thanks, sweetie! I was so happy that you could join us! Start thinking about what we can concoct for next time. ;)

    Pat- No problem. Get it in when you can. I’m going to delay the DaaM roundup a few days. Too much DB burnout!

    Isabelle- Merci beaucoup!

    Cakelaw- Come on over anytime! ;)

    Judy- The ironing board is genius! Might have to get one just for pasta making.

  48. On March 28, 2009 at 9:15pm, Proud Italian Cook said...

    Your lasagna looks amazing Susan!
    I can’t think of a better way to spend the day with good friends, (and mom too!) Tell mom I love her machine!

  49. On March 28, 2009 at 9:57pm, Tangled Noodle said...

    The lasagne is fantastic but the tagliatelle with sausages also looks phenomenal! With such fun company, the food was bound to turn out perfectly.

  50. On March 28, 2009 at 9:58pm, J.Danger said...

    This looks like so much fun!

  51. On March 29, 2009 at 12:38am, Sara said...

    Wow, gorgeous photos! The lasagne looks totally amazing. :)

  52. On March 29, 2009 at 4:53am, Grace said...

    susan. my stars. that’s the thickest, densest, most fabulous slab of lasagna i’ve ever seen. fun to make, fun to eat. :)

  53. On March 29, 2009 at 5:42am, ice tea: sugar high said...

    SO good that you can share the fun with a friend. Great looking lasagna. Your photos are amazing as always. Well done

  54. On March 29, 2009 at 11:40am, Natashya said...

    Looks wonderful! Sounds like you guys had a blast.

  55. On March 29, 2009 at 4:15pm, Mary said...

    That sounds like so much fun to make the lasagne with your best friends and your mom! I’m fairly jealous to be honest. :)

  56. On March 29, 2009 at 7:25pm, Baked Alasla said...

    Your lasagna turned out beautiful, and what a wonderful way to spend the day with your mom and friends.

  57. On March 30, 2009 at 3:34am, CookiePie said...

    How fun to do this challenge with a group of such lively women — no wonder the end result looks so yummy!!

  58. On March 30, 2009 at 7:06am, The Short (dis)Order Cook said...

    Oh beautiful! I want some. I’ve been wanting to make something like this for a long time, but I have no one to serve it to. My husband won’t eat it. I would end up eating the whole pan myself. Taste-wise it wouldn’t be a bad thing, but my waistline voted no. My jeans are tight enough as it is.

    Your pasta sheets were so green I actually mistook them for a photo of a grassy field. Seriously, I did. I thought you were joking around and then I realized the gaps between the sheets.

  59. On March 30, 2009 at 7:35am, Half Baked said...

    Wow your lasagna looks amazing! Lots of lovey layers. I got help with this one too. It’s a fun challenge to do with others!

  60. On March 30, 2009 at 8:21pm, MaryMary said...

    Ha ha! Love the flash shot and of course champagne is always fabulous. Great job on this month’s challenge!

  61. On March 31, 2009 at 8:14am, eatme_delicious said...

    Love the first picture of the lasagna! Your pasta looks amazing.

  62. On April 01, 2009 at 11:39am, Zoe Francois said...

    gorgeous lasagne! I am coveting your pasta roller! ;)

  63. On April 05, 2009 at 1:23pm, Celeste said...

    Your lasagne looks amazing! Fantastic job!!! :)

  64. On April 07, 2009 at 6:13pm, jane of many trades said...

    sounds like you had a great time making the lasagna. it looks fantastic!

  65. On October 12, 2009 at 12:25pm, TheRoosterChick said...

    Wow, this dish looks amazing!

please post a comment...

kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

Just Browsing?
55 Knives
follow me!

    Follow Me on Pinterest



    Friday Food Lust



    Fine Cooking