Lasagna with Homemade Spinach Pasta

First, let’s dispense with the obligatory statement:

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.

This month’s challenge was lasagna -- and not just any lasagna, lasagna with home-made noodles. And not just any noodles – spinach noodles! I was very excited by this challenge. Normally, when I make lasagna, I use the no-bake noodles, which I know purists cringe at, but actually taste perfectly fine. Plus, I am always on a tight schedule, so the time-saving aspect is indispensible. But, despite this, deep down in the recesses of my mind, I have always wanted to try home-made pasta. The closest I have ever come was some nice gorgonzola and walnut tortellini from the refrigerated section at Shop Rite.

For this challenge, our hosts provided 3 different recipes: Spinach Pasta, Ragu, and Bechamel. The spinach pasta was the true challenge, and we were told that we could use our favorite sauces in lieu of the provided recipes if we so wished. I chose to do this, because I was planning on making this lasagna for dinner with my parents, and my mom refuses to touch anything that contains a cream sauce. So, since the béchamel sauce was out, I decided to just go ahead and make my normal lasagna meat sauce, which is really my friend Lauren’s meat sauce, she was good enough to share her techniques with me years ago.