At the Farmers' Market with Kids by Ethel Brennan

Author:Ethel Brennan
Language: eng
Format: epub
Publisher: Chronicle Books LLC

3 tablespoons olive oil

1 clove garlic, halved

2 tablespoons coarse sea salt, plus salt for sprinkling

1 pound dried lasagna noodles

2 cups Tomato Sauce from Scratch or other high quality tomato sauce

6 to 8 small summer squashes, trimmed and cut lengthwise into ¼-inch-thick slices

One 15-ounce container whole-milk ricotta cheese

2 cups grated mozzarella cheese

¾ cup grated Parmesan cheese

1. Preheat the oven to 400°F. Coat a 9-by-11-inch baking dish with 1 tablespoon of the olive oil. Rub the dish with the garlic halves, then break up the garlic and leave the pieces in the bottom of the dish.

2. Bring a large pot of water to a rolling boil. Add the sea salt and the lasagna, stir well, and cook until al dente, according to the package directions. Drain the noodles, put in a bowl, and toss them with 1 tablespoon of the olive oil to keep them from sticking together.

3. Set up a workstation with the noodles, sauce, squash slices, and cheeses laid out for assembly. Ladle ½ cup of the sauce into the dish and spread it to coat the bottom evenly. Arrange a layer of noodles, side by side but not overlapping, over the sauce. Top the noodles with ½ cup sauce, again spreading it evenly. Arrange one-third of the squash slices on the sauce in a single layer. Sprinkle the squash with a little salt. Using a tablespoon, dot the squash layer evenly with one-third of the ricotta and sprinkle with one-third of the mozzarella.

4. Repeat the layers of noodles, sauce, squash, ricotta, and mozzarella two more times. Sprinkle the top layer with the Parmesan and drizzle with the remaining 1 tablespoon olive oil.

5. Bake the lasagna until the edges are bubbling and the top is golden brown, about 45 minutes. Let rest for 5 to 10 minutes before serving.

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