I actually completed the daring bakers challenge last night but I was too tired to post. While the end result of this challenge was creamy, rich and very tasty, it took me most of the afternoon to make. I would definitely make it again, but I would probably cook it in stages and just assemble and bake on the serving day.
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.
The major part of this challenge was to make the spinach pasta noodles from scratch. This was not so intimidating because a made pasta a month or so ago and found it fairly easy. For this challenge I used Bryanna's vegan pasta recipe and it turned out great. Who says you need eggs for good pasta?
There were two sauces for the lasagne; a bechamel sauce, which is very easy to make vegan and a traditional country ragu, which I've never made before but managed to veganize. I decided to use vegan sausage for this recipe, not something I would normally do, but it worked out fine. The ragu was probably the most labor intensive, it took over 2 hours to make. There was lots of stirring and reductions, but the end result was a very flavorful and creamy sauce.
Here are a couple images of the final dish. I'm looking forward to leftovers later today....