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.
I was expecting something sweet for this month’s Daring Bakers, and I have to admit that I put off making this lasagna until the last possible moment. Between being overloaded with work, going to conferences and reading the Twilight books, my free time has been pretty limited. I wasn’t in the mood for meat and I decided to make a mushroom ‘ragu’. I am always in the mood for mushrooms. Shitake mushrooms have become on of my favorite things over the last year. I thought that the mushrooms went really well with the delicate spinach pasta. I used a pasta machine, and found this dough to be really easy to roll out. My husband helped, and we had long green noodles draped over the kitchen drying. It looked a little nuts like green snakeskins…yum. The whole project was well worth it. In the end, this was a really delicious dish that I will make again.
Thanks so much to this month’s hosts: Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande! You can find the complete recipe for the pasta and lasagne assembling on their blogs. Check out the other Daring Bakers’ creations on the fabulous brand new site or the blogroll!
1/4 cup olive oil
4 cups diced portobello mushrooms
3 cups sliced cremini mushrooms
3 cups sliced button mushrooms
1 cup sliced shitake mushrooms
5 cloves of garlic, chopped
1 tsp oregano
1 tsp ground pepper
1/4 tsp red pepper flakes
1 tsp salt
1 28 oz. can crushed tomatoes
1 cup whole milk
Saute the mushrooms in the olive oil. Add the garlic and cook for an additional minute. Add the spices, tomatoes and milk and bring to a low simmer, partially covered for at least an hour.