Friday, March 27, 2009

LASAGNE - THE DARING BAKERS

Spring has finely arrived and so has the brand new and glamorous site that we, The Daring Bakers, now share together with The Daring Cooks. Our new exchange platform is called The Daring Kitchen and hosts, each month, both cooking and baking events...

With almost 2'000 members, this community of mad cooks and bakers is growing fast and welcomes anybody who loves to be in the kitchen and experiment with food. It is such a wonderful thing, so thanks everybody who participated in the creation of this webpage and, especially Ivonne at "Cream Puffs In Venice" (Canada) and Lisa at "La Mia Cucina" (USA) without whom none of this would exist!

The March 2009 challenge is hosted by Mary of "Beans And Caviar" (Canada), Melinda of "Melbourne Larder" (Australia) and Enza of "Io Da Grande" (Italy). They have chosen "Lasagne Of Emilia-Romagna" from "The Splendid Table" by Lynne Rossetto Kasper as the challenge.

I've always been a sucker for Lasagne. As far as I can remember, this Italian dish has never disappointed me. Of course, it surely has to do with the fact that I never ate store-bought Lasagne in my entire life. You can't beat homemade Lasagne as this casserole tastes so much better when it's prepared with loving hands!

Until now, I hade never made the pasta sheets myself, otherwise both the Béchamel and the Bolognese Sauce have always been prepared with great care and much attention to detail. It is only very lately that I have started experimenting with 100% handmade and hand-rolled pasta (without machine - see my "Tagliatelle" post). And to my biggest surprise, making fresh pasta at home isn't all that difficultn nor all that esoteric. It just needs a little getting used to the process and it implies that you'll have to spend a certain amount of time in the kitchen. The only side-effects you'll be exposed to are back and arm ache. In conclusion, it is quite a straight forward process.

Well, for this challenge what was going to be new for me was the incorporation of spinach to the pasta dough, the shaping/cutting of the dough in big sheets and the making of Ragù accroding to pure Emilia-Romagnian tradition. As nothing was really too challenging for me, I felt very confident and concentrated.

The making of these "Lasagne Of Emilia-Romagna" went very smoothly and it resulted in a dish that both looked perfect and tasted heavenly! The instructions were followed to the letter and didn't play too much around. I only added a few spices and flavorings to the "Ragù" and the "Béchamel", and added more cheese between the layers. And as, lasagne improve with age, I made that dish one day ahead in order for the flavors to meld beautifully (see tips at the end).Otherwise I stayed true to Lynne Rossetto Kasper's recipes because I wanted to make a lasagne that would be as traditional as possible.

These exquisite Lasagne are extremely satisfying and gratifying thanks to the verdantly vivid pasta which are fantastically smooth and delicate, to the "Béchamel" which is velvety and far from being bland as well as to the "Ragù" that is rich in flavors, full-bodied and thick. This scumptuous Bolognese classic from Italy's culinary heartland is unlike anything else you've tasted so far, though, I must give credit to my old Lasagne recipe which is quite similar and is as droolworthy as this one.

These voluptuous "Lasagne Of Emilia-Romagna" are excellent on all levels and their deliciousness will haunt you.
This hearty, creamy, meaty, cheesy, tomatoey, moist and lip-smacking dish is the kind of family-food that'll get you hooked as it is literally irresistible. A gastronomic treasure worth the effort and time spent sweating in the kitchen!

I really want to thank Mary at "Beans And Caviar", Melinda at "Melbourne Larder" and Enza at "Io Da Grande" for having chosen that delightful recipe and for making us travel virtually to Italy!

~ Lasagne Of Emilia-Romagna or Lasagne Verdi al Forno ~
Recipes taken from "The Splendid Table: Recipes Of Emilia-Romagna, The Heartland Of Northern Italian Food" by Lynne Rossetto Kasper and slightly adapted by Rosa @ Rosa's Yummy Yums 2009.

Serves 8 to 10 as a first course, 6 to 8 as a main dish.

#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.

Ingredients:
2 Jumbo eggs (2 ounces/60g or more)
10 Oz (300g) fresh spinach, rinsed dry, and finely chopped or 6 Oz (170g) frozen chopped spinach, defrosted and squeezed dry
3 1/2 Cups (14 oz/400g) All-purpose unbleached (plain) flour

Method:
1. Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach.
2. Use a wooden spoon to beat together the eggs and spi
nach. 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).
3.
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).
4. 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).
5. 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).

6. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.
7.
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).
8. 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 colours. The transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible).
9. Cut into rectangles about 10 x 20 cm (4 by 8 inches) 10. Dry the pasta at room temperature and store in a sealed container or bag.

#2 Béchamel sauce

Preparation Time: 15 minutes.

Makes 1 quantity bechamel sauce.

Ingredients:
4 Tbs (2 ounces/60g) Unsalted butter

4 Tbs (2 ounces/60g) All-purpose unbleached (plain) flour
2 2/3 Cups (approx 570ml) Milk
Salt, to taste
A pinch of paprika
Freshly ground pepper, to taste
Freshly grated nutmeg, to taste

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

#3 Country Style Ragu’ (Ragu Alla Contadina)

Preparation Time: 30 minutes and Cooking t
ime 2 hours.

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

Ingredients:
3 Tbs (45ml) Extra virgin olive oil
2 Oz (60g) Pancetta, finely chopped
1 Big onion, minced
4 Cloves garlic, finely chopped
1 Stalk celery with leaves, minced 1 Medium carrot, finely grated
4 Oz (125g) Boneless veal shoulder or round
4 Oz (125g) Mild Italian sausage (made without fennel/I used Swiss "saucisse à rôtir")
8 Oz (250g) Beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 Oz (30g) Thinly sliced Prosciutto di Parma
2/3 Cup (5 oz/160ml) Dry red wine
1 1/2 Cups (12 oz/375ml) Chicken or beef stock (homemade if possible)
2 Cups (16 oz/500ml) Milk
3 Canned plum tomatoes, drained
2 Tbs Tomato puree
2 Tbs Dark balsamic vinegar

2 tbs Fish sauce
1 Tbs Light brown sugar
1 1/2 Tsps Dried Italian mixed herbs
1 Tsp Red Tabasco
Salt, to taste
Freshly ground black pepper, to taste

Method:
1.
Heat the olive oil in a 30cm (12 inch) skillet or frying pan over medium-high heat (Have a large saucepan handy to use once browning is complete).
2. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin t
o color.
3. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder.
4. 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.
5. Turn the contents of the skillet into a strainer and shake out the fat.
6. Turn them into the saucepan and set over medium heat.
7. 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.

8. Then pour the reduced wine into the saucepan and set the skillet aside.
9. Stir 1/2 cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated.
10. Repeat with another 1/2 cup stock.
11. Stir in the last 1/2 cup stock along with the milk.
12. Adjust heat
so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
13. Add the tomatoes (crushing them as they go into the pot), tomato puree, sugar, vinegar, fish sauce, herbs and tabasco.
14. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew.
15. Season with salt and pepper.

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.

***************

# 4 Assembling The Lasagne

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

Ingredients:
10 Quarts (9 litres) Salted water
1 Recipe Spinach Pasta cut for lasagna
1 Recipe Béchamel Sauce
1 Recipe Country Style Ragu
1 1/2 Cups (12 oz/280g) Freshly grated Parmigiano-Reggiano

Method:
1. Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand.
2. Have a large perforated skimmer and a large
bowl of cold water next to the stove.
3. Spread a double thickness of paper towels o
ver a large counter space.
4. Preheat the oven to
180° C (350° F).
5. Oil or butter a 3 quart (approx 3 litre) shallow baking dish.
6. Bring the salted water to a boil.
7. Drop about four pieces of pasta in the wat
er at a time.

8. 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).
9. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking.
10. When cool, lift out and dry on the paper to
wels. Repeat until all the pasta is cooked.
11.
Spread a thin layer of béchamel over the bottom of the baking dish.
12. Arrange a layer of about four overlappin
g sheets of pasta over the béchamel.
13. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu.

14. Sprinkle with about 1 1/2 tablespoons of the bechamel and about 1/3 cup of the cheese. 15. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.
16. 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.
17. 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).
18. Turn off the oven, leave the door ajar and let the lasag
ne rest for about 10 minutes.
19. Serve.


Working Ahead & Tips:
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° C/68° F) 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.
You can freeze the baked and cooled lasagne. One day before reheating, get the frozen lasagne out of the freezer and let defreeze in the fridge overnight.
The next day, get the lasagne out of the fridge and let them reach room temperature (2 hours), then reheat in oven at 150° C (300° F) for about 30 to 40 minutes.
As Lasagne improves with age, just put it together and cook it for 40 minutes, as indicated. Then, refrigerate. The next day, get the dish out of the fridge and leave it at room temperature for about 2 hours. Reheat gently in the oven (at 150° C/300° F) for about 30-40 minutes before serving.

****************

Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française.

Chez Vibi de "La Casserole Carrée" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)

151 comments:

  1. Comme d'habitude, de très belles photos. J'aime particulièrement la couche épaisse de béchamel sur le dessus ;)

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  2. Un seul mot : divin et quelle recette de A à Z, bravo courage et esthétique Bises... Je pars pour la Suisse !!

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  3. j'adore les lasagnes vertes, et ta photo est magnifiques! bravo. bisous

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  4. Wow... I love lasagne... Your homemade pasta verde are really better and more gorgeous than in a lot of stores ! Your pictures sound great and are very appetizing too ;-) ! Bechamel sauce is so yummy and the ragu... I am mouthwatering now ;-) !!!

    Cheers,

    Miette

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  5. Miam, superbes, cela donne bien envie. Moi j'ai fait un peu plus "light" avec du saumon.
    Anne

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  6. Fantastica questa lasagna, Rosa, lasciatelo dire da una che di lasagne ne fà tutti i giorni per lavoro...bella e buona da leccarsi i baffi, la sfoglia é divinamente bella, ruvida e colorata al punto giusto...complimenti sei stata davvero bravissima!!!!
    Ti auguro una felice giornata ed un buon we :)

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  7. OMG, Rosa, your layers are gorgeous! It's a perfect lasagna and it looks mouth watering! VERY well done!

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  8. waouuuu...et en plus tu fais ta pâte toi même...cette pâte aux épinards est plus que tentante

    bisous

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  9. Look at those layers, abosolutly beautiful, Rosa :)

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  10. Bonjour Rosa,

    Ta lasangne est vraiment superbe et tu as réussi découper un carré parfait pour faire la présentation.
    J'ai aussi beaucoup aimé ce challenge et la recette fut vraiment délicieuse .
    C'est pratiquement la meilleur lasagne que j'ai jamais mangé.

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  11. Just beautiful Rosa, love the layers!Was my first time making pasta from scratch!

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  12. I love your pics of the lasagne sheets! Well done!

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  13. Ma chère Rosa, encore une fois tu nous en mets plein les yeux avec de véritables tableaux, ce ne sont pas lasagnes, tu peux les accrocher au mur!! Bises et vraiment bravo pour la beauté de toutes tes photos. Leila.

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  14. On distingue bien les différentes couches et ça donne envie de les déguster ces lasagnes, un vrai délice...!
    Bises

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  15. c'est superbe rosa :) j'adore les photos de tes lasagnes suspendues !!

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  16. rosa - gorgeous looking lasagna! i loved this and you did a great job!

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  17. Your lasagne looks beautiful, with perfect and orderly layers.

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  18. It looks perfect! I love the photos of the layers. Well done!

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  19. Beautiful lasagna! :) love your pic :)

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  20. Wow your square of lasagne is perfect. So many delicious layers!!
    Excellent job.

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  21. ..ouf!!..que de travail ma belle Rosa!!..tout est parfait!!..un chef d'oeuvre!!oui!oui!!..

    ~nancy xx

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  22. Your pasta sheets are so transparent! Your finished product looked like the "POSTER CHILD" for this recipe. Wonderful!

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  23. Coucou Rosa,
    Quel boulot ;-)
    Tes Photos sont effectivement très Belles, alors que justement de mon côté je trouvais que des Lasagnes ce n'était pas très Photogénique ...
    Bravo !

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  24. elles sont splendides !!! quel délice !

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  25. Beautiful lasagne and gorgeous photos! It looks just scrumptious!

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  26. I was wondering why ahvent you posted the DB challenge yet....glad to see it...it looks brilliant...as usual ;) It must have been a different experience to bake something savory instead of desserts for DB :)

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  27. C'est toujours du boulot amis c'est aussi toujours un délice.

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  28. What great photos! You have made me hungry for lasagne all over again.
    I especially love the shots of the drying sheets of pasta, kudos to you for rolling them yourself!

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  29. wow, what a perfect piece of beauty, Rosa! You did amazing in this challenge!

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  30. impressive lasagne, well done

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  31. Look at all those beautiful layers!

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  32. Beautiful job Rosa - glad you found it easy to make.

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  33. et ben ! ça c'est pas des lasagnes de chochotte !bravo !
    je compte bien en faire avec des lasagnes fraîches un de ces 4 , mais j'ai peur de rendre ma famille accro ...
    bisous

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  34. Magnifique, moi qui aime tant faire mes pâtes, je suis conquise.
    Des photos superbes (comme toujours !)
    Bisous et bon WE

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  35. Great job on your lasagna and I do so love the layers. So neat and absolutely oozing with the sauces.

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  36. Wow, that's a beautiful lasagne! I'm going to be making lasagne with homemade pasta today, and I'll be thrilled if it turns out half as lovely!

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  37. Love your layers, looks perfect.

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  38. What a beauty, and so perfectly layers your lasagna is. Ah yes, of course I still remember your "Tagliatelle", which was also amazing.
    Xoxo,
    elra

    p.s I lover how you hang your lasagna sheets like that.

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  39. Rosa, I'm another who's only had homemade Lasagne, and I like to make my own pasta. But, I've only spinach pasta (fettuccine) once.
    But, next time I make lasagne, I'll use your pasta recipe, because the green layers combined with all the other components looks has so much more eye appeal, and more flavor, I'm sure. It, appropiately, has the colors of the Italian flag. Bella!

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  40. What an amazing recipe and the photos are just beautiful! Sounds like a lot of work but well worth it in the end! I have always made homemade lasagna with homemade pasta and it has never failed me. Thanks for sharing such a wonderful recipe!

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  41. Looks perfect and delicious!

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  42. Just WOW!!!!!!

    And I love you say "lasagne" with e at the end!

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  43. This looks amazing, I love all those layers! Lasagna is one of my favorite foods.

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  44. Gorgeous Rosa. Beautiful work.

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  45. Beautiful, beautiful job! Your slice is perfect and even more looks so yummy. Makes me want to make a run for my fork!
    ~ingrid

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  46. Oh, man...this looks like the BEST LASAGNE EVER! It's picture-perfectly gorgeous! Awesome job, Rosa!

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  47. Wow, that is one made-from-scratch lasagna! I bet it was tons of work, but so worth it.

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  48. OH MY GOD Rosa, those pictures of the cross-section of your lasagna... I'm just speechless and drooling all over my keyboard now.

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  49. Your lasagna looks so perfect- I've never seen one so cleanly cut before!

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  50. Rosa!!!! Looks just beautiful, but I especially love the pictures of your pasta drying - they are so graceful.

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  51. Your pasta sheets were gorgously thin! And your lasanga cut beautifully. Great job!

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  52. This looks SOOO good Rosa ... I even called D over to have a look. He's not big on lasagna but when he saw this he said, "we should try that!"

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  53. Cette lasagne est vraiment incroyable. On a qu'une envie ... y goûter. En tout cas, bravo ! C'est très réussi.
    Bien à toi
    verO

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  54. These lasagna sound delicious. How did you manage to cut them so square?

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  55. Your layers came out beautifully! Love the photos too :)

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  56. Your lasagna looks INCREDIBLE Rosa!

    Mine was very slippery when cut, as the recipe stated it would be. Definitely not as picture perfect as yours. Great job!

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  57. Wow, that looks amazing!! Great job, love your photos too!

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  58. Your pictures are gorgeous! You are one of the lucky ones who has had homemade pasta before this challenge - I'm so glad you enjoyed it.

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  59. Rosa, I can't believe all of the hard work and effort you put into making this incredible lasagna! You made your own pasta, sauce, and it looks amazing! You definitely rose up (and defeated) that challenge, Chef Rosa!

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  60. a wonderful arrangement in layers !
    schönes WE !

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  61. Oh Rosa

    this is a good looking lasagne
    I bet you it was worth the hard
    work...
    Enjoy

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  62. Wow - the photos are mouthwatering - I am nowhere near that talented. My Lasagna is good... but I do not make the pasta... I should... maybe someday. I have to bookmark this post and come back to it. I am a huge fan of putting a load of veggies in mine (broccoli - mushrooms - asparagus - spinich - etc.... No need for side veggies. Thanks for this amazing entry!

    eila

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  63. Madone ! Quelle merveille rosa !

    Tes lasagnes sont superbes et les photos le sont tout autant.. BRAVO !!!

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  64. All your hard work paid off!!! Absolutely delicious!

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  65. You outdid yourself with this one. The pasta looks so good!

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  66. Ouf!
    Ça l'air quelque chose cette lasagne!
    J'y goûterais volontier.
    Très belle et très appétissante.
    :)

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  67. Hey we took a similar shot! (the one of the pasta hanging to dry) Great minds think alike, eh? :)

    Beautiful job, Rosa!

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  68. WOW! That’s gorgeous!Well done

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  69. Beautiful, bellisima I should say. Bravo Rosa. Everything looks so delicious!

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  70. Just love the "webbed" hand picture and the colour of the pasta is to dead for. Bravo on a great challenge.

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  71. Il me reste de la semoule, tu me donnes trop envie avec ces lasagnes vertes.

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  72. All those layers! Oh my, you're after my heart (or my tummy!). YUM!

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  73. Wow! You noodle pictures are seriously works of art. Nicely done!

    The lasagne turned out beautifully, too. I just couldn't get to it this month but now that I see your finished product, I'm sorry I didn't push myself.

    Do you have any leftovers?

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  74. Beautifully done as always, the drying pasta photo is gorgeous!

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  75. J'adore la photo du dessous des lasagnes qui sèchent... hummm... il y a quelque chose de très bucolique dans la prise, la lumière, la transparence!

    Je suis contente de voir que tu as plus de courage, de patience et de temps que moi, pour nous présenter d'aussi beaux petits chefs-d'oeuvre!

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  76. Your lasagne looks beautiful, Rosa! The layers are just perfect. Bravissima!

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  77. Ce soir, à la maison, il y aura des lasagnes aussi...al pesto!

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  78. I love that picture of the pasta sheets hanging up. Wasn't it a fun challenge? If I were more motivated, I'd probably hand-make pasta more often- there's something thrilling about making these things from scratch.

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  79. On dirait une part de gâteau tellement elles sont belles tes Lasagnes Rosa! Je ne me suis mon non plus encore jamais lancée dans la préparation des feuilles de lasagnes maison mais cette version aux épinards doit être excellente. Bravo pour cette sublime participation comme toujours;)

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  80. elle sont trop belle !!! et superbement appétissante !! bises sandra

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  81. Ohlala! Quelle folie cette lasagne! Et quel travail, bravo! Elle devait e^tre délicieuse... Mmmmh! Tes photos sont plus qu'alléchantes! Bon we, Bz

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  82. Waouh!!! superbe!!! elles sont magnifiquement gourmandes!! Quel supplice de voir toutes ces lasagnes sur les blogs :)!Bises. Marina

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  83. Divine photos Rosa! I especially like the one of the pasta drying! :D

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  84. tes lasagnes sont très jolies !
    une vraie réussite !
    bon week-end
    val

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  85. Wow, Rosa!! Your lasagna looks delicious! Beautiful pictures again!! I wish you a wonderful inspiring weekend!!!

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  86. Your lasagna looks absolutely fabulous!

    Greetings,
    Tiina

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  87. thanks rosa you are one of my fixed point at every challenge! great!

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  88. Your lasagna turned out so beautifully Rosa. Kudos to you for rising to the challenge:D

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  89. It looks so....delicious! And the pictures are fabulous. I love the green in the pasta. Thank you so much for sharing it!

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  90. Nice job, you managed to get so many layers!

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  91. Mmm, your lasagne looks amazing!! Beautiful job =D!

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  92. Beautiful Rosa...your layers looks o neat :-)

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  93. beautifully done!! love the picture of the pasta sheets drying. great job :)

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  94. Waouh!!!Magnifique!!!
    Et quel travail...Félicitation.
    Bisous.
    Caro

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  95. What a beautiful lasagne! I wish I could have dinner at your house, Rosa.

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  96. Je ne peux rien dire d'autre que c'est un chef-d'oeuvre! Comme tout ce que tu fais d'ailleurs, y compris les photos.

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  97. ça à l'air délicieux! et j'adore toutes ces couleurs!

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  98. Thank you for all of the wonderful pictures. Your lasagna looks mouth-watering delicious!

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  99. Elles sont magnifiques ! Bravo !
    Je n'en ai jamais vu d'aussi belles !
    Bises

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  100. This is a wonderful blog! Its amazing! Food, photography and Switzerland! Everything close to my heart :)

    I was born in Geneva, and I've been going there every year for the past 25 years, so its wonderful to see a blog that captures my love for the place.

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  101. Your layers are phenomenal!! Looks delicious. ;)

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  102. Amazing photos! Love how neat your layers are.. Looked so professional.

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  103. You're lasagna looks so refined and the layers, defined. Gorgeous! :)

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  104. comme ils devaient être excellents! biises micky

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  105. Franchement je te tire mon chapeau car tes lasagnes sont tout simplement splendides !

    Bises

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  106. WoW rosa,the lasagne looks perfectly layered.Love the vibrant colors:)

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  107. C'est vraiment magnifique.
    Ton lasagne, meme les photos sont tres beaux.
    J'ai vraiment aime ton blog.
    Chahira
    Alex- Egypte
    http://chahirakitchen.blogspot.com/

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  108. Those hanging pasta sheets are só funny. Like hanging out your dirty laundry..

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  109. Parfois on regrette de n'avoir déjeuné à la bonne table ! c'est le cas en lisant ta recette ce plat devait être des plus succulent de plus les explications et les photos sont merveilleuse
    Merci Rosa
    Bonne semaine
    A+Sacha

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  110. This is like the authoritative posting on lasagne. Your photos are wonderful...

    --Marc

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  111. Great job on getting the pasta sheets so thin! Your lasagna looks so good.

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  112. Coucou Rosa,
    Ces lasagnes multicolores sont magnifiques, j'aime beaucoup les pâtes aux épinards.
    Bisous et bonne soirée.

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  113. Your lasagne looks wonderful. Great pics

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  114. Your lasagna is absolutely perfect!

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  115. Kikoo en passant !
    Ca c'est de la belle lasagne ! Et de belles photos ! J'ai adoré ce challenge même si j'avais des plaques à lasagnes à sècher jusque dans ma chambre !
    Bizzzzzzzzz,
    Béa

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  116. Quel boulot Rosa. Mais cela en vaut vraiment la peine quand je vois le résultat. Je n'ai jamais vu d'aussi belles lasagnes.
    Bises

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  117. Top bonne cette recette ! ce doit être tout pleins de saveurs. BRAVO

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  118. miam..les lasagne...j'adore!

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  119. That's a great-looking lasagne, Rosa! I love the thick, thick layer of bechamel on top!

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  120. Wow, your lasagne is amazing!!!!!!! I can see the tremendous effort you put in!!!

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  121. beautiful! I love all the layers!

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  122. It looks so beautiful ! (And delicious, ofcourse !)

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  123. Tes lasagnes sont superbes et très appétissantes surtout avec la pâte faite maison!

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  124. Je suis sans voix, c'est un sacré boulot !
    C'est un plat qui lorsque je le prends en photo ressemble a un truc pas du tout appétissant.Toi, tu réussis par la qualité de tes photos à en faire une oeuvre d'art !
    Chapeau bas Madame ...

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  125. Dis moi tes lasagnes sont somptueuses , en plus elles se découpent hyper bien , quelle classe . J'ai très envie de faire ta pâte car j'aime me servir de ma machine à pâte , cela m'amuse beaucoup ... Bises

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  126. waou.. ça c'est de la lasagne

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  127. elle sont parfaites ces lasagnes, mais avec tous les soins avec lequel tu décris la recette je comprend le secret de sa réussite!! chapeau madame

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  128. Your layers look so distinct--and scrumptious! Fabulous job! And I love that someone else finds blogging about her cat as irresistable as I do. :)

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  129. Looks amazing Rosa. I regret not having the time to participate this month.

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  130. Gosh I am so late for this post but not too late to salivate over it :)

    Too pretty and I appreciate everyone's effort....fantastic!!

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  131. Rosa, what else can I say that 141 previous commenters haven't? This lasagna is spectacular...your friends & guests were lucky to eat this!

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  132. I can't get over how lovely your pasta looks. This definitely sounds waaaay too ambitious for the likes of me to try my hand at, but I can only fantasize about how delicious the finished product was... I love Lynn Rosetta Kasper too, her splendid table podcast is fun to listen to.

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  133. Just beautiful Rosa! I love how you can still see the spinach in the pasta.

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  134. Love your lasagne! The layers look just super. fantastic job as usual Rosa...

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  135. I have never, in all my life, seen lasagna as tantalizing as this! It looks absolutely wonderful, and I dearly wish I could grab a plate of it now. What a great post!

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  136. You did a gorgeous job on your lasagne. Your pasta is so thin and lovely.

    Natalie @ Gluten a Go Go

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  137. Rosa - As always, you did a fantastic job! Beautiful lasagne!!! :)

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  138. Felicitations, surement très bon et en plus, très beau

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  139. I've seen a lot of delicious photos of lasagna lately, but in all honesty yours are my favourite.

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  140. Beautiful pictures and a wonderful looking lasagne! Great job!

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