A couple of weeks ago, I posted about my venture, The Grand Aggregation, composed of a book club, cooking school, and spa. It's a very exclusive, private club. It consists of myself, as the Grandmother, and my various grandchildren. No one else is allowed in, unless invited.
Tomorrow, the first lesson in the Grand Cooking School is to take place. Actually, I will let you in on a secret. The purpose of the Grand Cooking School is to teach my grandchild how to read and measure. Besides learning fractions, she will learn how to follow directions. Oh yeah, she'll learn how to cook, too. If I remember correctly, children love to cook because they see the results of their work, immediately. That's the hook--immediate reward.
Our first exericse is how to make lasagna. Here is the recipe:
Tomorrow, the first lesson in the Grand Cooking School is to take place. Actually, I will let you in on a secret. The purpose of the Grand Cooking School is to teach my grandchild how to read and measure. Besides learning fractions, she will learn how to follow directions. Oh yeah, she'll learn how to cook, too. If I remember correctly, children love to cook because they see the results of their work, immediately. That's the hook--immediate reward.
Our first exericse is how to make lasagna. Here is the recipe:
·
1 jar (26-28
ounces) spaghetti sauce
·
1 can (14 1/2
ounces) diced tomatoes (do not drain)
·
1/2 cup water
·
1 ounce parmesan
cheese, or (1/4 cup)
·
1Tablespoon parsley
·
1 egg
·
1 carton (8
ounces) part-skim ricotta cheese
·
12 uncooked lasagna
noodles
·
3- 4 cups (12
ounces) shredded mozzarella cheese
DIRECTIONS
1.
Preheat oven to
400°F. Combine spaghetti sauce, undrained
tomatoes and water and set aside.
2.
Mix parmesan cheese
and parsley in a small, deep bowl.
3.
In a small bowl, mix
egg with a whisk. Add ricotta cheese, parmesan
cheese and parsley to the egg and mix well with scraper.
4.
To assemble lasagna, spread
the sauce over bottom of a lasagna
pan.
5.
Arrange the noodles in
single layer over sauce by placing noodles lengthwise to cover the bottom of the
pan. (Break off and discard ends of noodles, if necessary, so that noodles will
fit flat in the pan.) Press noodles into sauce.
6.
Spread all of the
ricotta cheese mixture over noodles. Sprinkle with half of the mozzarella
cheese.
7.
Top with the sauce and
remaining noodles, breaking noodles to fit. Press noodles into sauce. Spread
the remaining sauce over noodles. Cover with aluminum foil. (At this point,
lasagna can be refrigerated for several hours or overnight.)
8.
Bake 45 minutes (55
minutes if lasagna was refrigerated) or until noodles are tender. Uncover
carefully and sprinkle with remaining mozzarella cheese. Cover loosely with
foil; let stand 15 minutes. Cut into serving size pieces.