Daring Bakers' Challenge: Lasagne of Emilia Romagna

Here I am, with yet another Daring Bakers' challenge, overdue. Not out of idleness or neglect, no, this time it was the oven. (I swear.) And while I managed to bake a cake without one, this challenge was one project I couldn't tackle in its absence.

The March 2009 challenge was 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.

Fresh pasta is something that I love, but don't make...ever. I don't have a pasta machine, and while I am inclined to change that, I must admit there are quite a few other limited-use gadgets that I would prefer to find within the spatial limitations of my own kitchen. In other words, I was very happy to take on the challenge of making fresh pasta, completely by hand.

Yes, I know, I say that as if such a thing is a wondrous accomplishment, as though I have discovered the newest source of renewable energy or solved one of those mathematical equations that stumped everyone but the young, disgruntled janitor in that movie that everyone seems to love. And while it might be the everyday for some, and surely was for many more in the past, it is quite a feat for someone (me) who has adapted quite well to these times of convenience. I'll say it again, I made fresh pasta completely by hand. Now I'm just bragging.

Have I even told you how much I love this lasagne, specifically? Lasagne of Emilia-Romagna is over-the-top rich meets down-to-earth comfort. Imagine sheets of fresh spinach pasta layered between bechamel (a creamy white sauce) and a hearty meat ragu, finished with a browned and bubbly crust of Parmigiano Reggiano cheese. Try this once and you, too will understand.

This time around, I decided to put a twist on an old favorite. (Sure, this may have been the first time I've made this dish, but not the first time I've eaten it.) I went all vegetarian. I know, I know I talked all about meat sauce, and the meat sauce is part of what makes it in some ways, but this one turned out pretty darn alright if I may say. Still hearty, still decadent, and maybe even a little better for you. Believe you me, I'm no vegetarian, but taking a break from meat every now and again isn't such a bad thing.

But enough of that. Make this. Eat this. Love this. You will.

Thanks to Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande, for testing the Daring Bakers' boundaries and getting me to make fresh pasta. (Please check out their blogs for the recipe for this challenge.)

Vegetable Ragu

1 yellow onion, finely diced
2 medium carrots, finely diced
1 bulb fennel, finely diced
2 celery ribs, finely diced
2 cloves garlic, chopped
4 cups vegetable broth, low sodium (or homemade)
29 oz can petit diced tomatoes
Flat leaf parsley, finely chopped
Kosher salt and freshly ground black pepper to taste

Heat a large heavy-bottomed pot over medium-high heat. Add olive oil, onions, carrots, fennel and sauté, stirring occasionally, until the vegetables are caramelized and begin to soften. Add celery and garlic and continue to cook until aromatic.

Add broth and reduce heat to just above a simmer. Add tomatoes and keep just at a simmer. Stirring occasionally, cook until the sauce is very thick or has reached the desired consistency.

Season with salt and pepper to taste and stir in the chopped parsley. Serve over polenta or with tender, homemade pasta.