Tuesday, March 31, 2009
Homemade Spinach Lasagna with Ragu Verde
Fun, fun, fun! Yum, yum, yum!
This month's Daring Baker's Challenge was homemade lasagna with a bolognaise sauce. The entire recipe can be found here. Instead of using the meat sauce in the original recipe, I created my own vegetable bolognaise:
1 ounce porcini mushrooms
1 1/2 cups hot water
3 tablespoons olive oil
1 medium onion chopped
1 celery stalk chopped
1 large carrot chopped
3 small zucchini or summer squash chopped
8 ounces cremini or white mushrooms, stems removed and chopped
1/2 cup red wine
1 15-ounce can plum tomatoes, drained and chopped
1 vegetable bouillion cube
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 cup marscapone cheese
Soak dried mushrooms in hot water for 30 minutes. Drain mushrooms through a sieve lined with paper towel. Reserve soaking water. Finely chop mushrooms.
Heat olive oil in large skillet. Saute onion, celery and carrot and zucchini until soft. Add fresh mushrooms and saute until they release their juices.
Add chopped porcinis, the reserved soaking water, wine, tomatoes, bouillion and spices to pan. Continue cooking over medium high heat until liquid is almost evaporated. Remove from heat. Stir in marscapone. Taste and add salt and pepper as desired.
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.