Daring Bakers: Spinach Lasagna with Bolognese Sauce
March 27, 2009 
The March 2009 Daring Bakers 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.
There are many kinds of lasagna and even in Italy every cook has his own recipe. But this is the real, traditional lasagna that is made in the Emilia-Romagna region of Italy, the birthplace of fresh egg pasta. It is made with homemade fresh spinach pasta, bechamel sauce and bolognese sauce. That's it. Each of these three components can be made at separate times, so there isn't so much to do all at once. You can certainly make the bolognese sauce a day before and the bechamel can even be made in the morning and allowed to cool.
