The Times - Serving Waitsburg, Dayton and the Touchet Valley

When I was a freshman in high school, I had my first paid catering gig. Some family friends who were having a big, Italian American themed dinner party decided to take a chance on a 15-year-old who had grown up idolizing Julia Childs and Jacques Pépin. I spent weeks researching recipes and creating the menu, which was centered around several trays of lasagna. They were a huge hit, in part because of the velvety bechamel sauce that held the layers together, a secret ingredient I still use in my lasagna to this day.

Ingredients:

1 tablespoon olive oil

1-pound Italian sausage

1 yellow onion, finely chopped

2 carrots, peeled and finely chopped

2 celery stalks, finely chopped

3 to 4 garlic cloves, minced

½ tablespoon dried oregano

1 tablespoon fresh rosemary, minced

2 tablespoons tomato paste

1 tablespoon red wine vinegar

1 28-ounce can whole tomatoes

1 14-ounce can chopped tomatoes

2 bay leaves

3 tablespoons butter

3 tablespoons all-purpose flour

3 cups milk

Pinch nutmeg

Salt & fresh ground black pepper

1 bunch fresh spinach, well-rinsed

½ cup parmesan, grated (divided)

15 ounces whole milk ricotta

1 egg

1 pound mozzarella, grated

1 pound dry lasagna noodles

Directions:

First make your sauce. Pour the olive oil into a Dutch-oven and set over medium-high heat. Add the sausage and brown all over, breaking up with a wooden spoon. Remove the browned sausage with a slotted spoon and set aside. Next add the onion, carrots, and celery to the pot, reducing the heat to medium. Cook until vegetables are soft, and onion is translucent, about 5 to 7 minutes. Stir in the garlic, oregano, and rosemary, and continue to cook another minute. Make a well in the middle of vegetable mixture and add the tomato paste to the opening. Cook the tomato paste until fragrant and lightly toasted, stirring frequently, about 2 minutes, then combine with the vegetables. Add the vinegar and scrape up any browned bits from the bottom of the pan. Add the tomatoes with all the juices from the can, crushing the tomatoes with the back of a wooden spoon. Bring sauce to a simmer and then lower the temperature to maintain a gentle simmer. Add the bay leaves and season to taste with salt and black pepper. Cook uncovered for about 20 to 25 minutes, stirring occasionally. If sauce gets too thick add a little water to get desired texture.

Meanwhile, make the bechamel sauce. In a medium saucepan, melt the butter over medium heat. Sprinkle the flour over the top and whisk together into a smooth paste. Cook, whisking constantly for several minutes until the mixture is bubbling and lightly golden. The roux should have a sweet nutty smell. Next slowly pour in the milk while continuing to whisk into a smooth sauce, careful to break up all clumps. Continue to cook until smooth and reduced, about 20 minutes, whisking often. Season to taste with salt, pepper, and a pinch of ground nutmeg. Take off the heat and set aside covered.

Bring a large pot of salted water to a boil. Add the spinach and blanch for 1 to 2 minutes, then drain and immediately rinse in cold water to stop cooking. Drain well in strainer then wrap in a clean towel and squeeze out all the excess moisture. Coarsely chop spinach then add to a mixing bowl with the ricotta and egg. Add half the grated parmesan and season to taste with salt and black pepper. Set aside.

Cook lasagna noodles al dente per package instructions. Drain and lay noodles over clean towels careful to not let them stick together.

Preheat oven to 375 degrees. Begin layering the lasagna in a 9-inch by 13-inch baking dish. First spread a thin, even layer of the tomato sauce over bottom of the pan then cover with a single layer of noodles. Use a rubber spatula to spread 1/3 of the bechamel over the noodles, then spoon a layer of tomato sauce over that. Sprinkle a thin layer of mozzarella over the sauces then cover with another layer of noodles. Top this layer with tomato sauce then cover with all of the ricotta-spinach mixture and a sprinkle of mozzarella. Cover with a third layer of noodles then spread another 1/3 of the bechamel on top, and spoon tomato sauce over that. Sprinkle more mozzarella then top with the last layer of noodles. Spread the last of the bechamel over the top then an even layer of mozzarella. Finally, top everything with the last of the grated parmesan and cover the dish with foil.

Bake for about 25 minutes on the middle oven rack. Remove the foil then bake for another 20 to 25 minutes until lasagna is bubbling along the sides and the top is nice and golden. Remove from the oven and allow to rest for at least 10 minutes before cutting. Enjoy!