Kids Cooking--Lasagna

We had our first adventure with Kids Cooking Summer Camp online. This week's theme was Italian. Here are the kids making the lasagna:

Vegetable lasagna (my modifications from the cooking camp recipe)

Lasagna noodles, uncooked

1 small/medium zucchini, sliced thin

2 carrots, shredded

1 small/medium yellow summer squash (we used patty pan)

1/2 cup chopped onion

4 cups spaghetti sauce or large jar (we used two jars of organic Ragu sauce, we love sauce)

1 pound cremini mushrooms, sliced

1-2 tablespoons olive oil

15 oz or 2 cups cottage or ricotta cheese

1/2 cup grated Parmesan cheese

2 Tablespoons dried parsley

2 large eggs

1 cup mozzarella cheese, for the top

Saute garlic in olive oil and add vegetables and spaghetti sauce. Let simmer about 8-10 minutes until vegetables are tender. In separate bowl mix cottage cheese, Parmesan, parsley, mozzarella cheese (save some for sprinkling on the top) and eggs. Spread a thin layer of sauce on bottom of a 8x11 or 13x9 pan. Lay lasagna noodles on bottom of pan. Spread cottage cheese mixture over top of noodles. Spread more sauce on top of noodles. Continue layering in pan until the pan is full. Sprinkle mozzarella cheese on top and bake covered at 350 degrees for 35-40 minutes or until noodles are tender.

They also made bruschetta (the only modification I added was that I added a tablespoon of balsamic vinegar, which I think makes bruschetta taste better)

1 Loaf Italian bread cut diagonally in slices

1 Garlic clove; minced

2 Tablespoon Olive oil

2 Large Tomatoes; peeled, seeded, and chopped

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1/2 Cup Chopped fresh basil

On a cookie sheet place sliced bread. Broil several minutes until golden brown. Meanwhile stir garlic and olive oil together. Brush each bread slice with garlic oil. Spread chopped tomatoes on top of each bread and sprinkle with salt and pepper. Warm in the oven. Sprinkle with chopped fresh basil and serve.

They also made biscotti:

Italian Biscotti

This Italian cooking lesson is making biscotti which is like a hard cookie often served with a beverage.

3 1/2 cups flour

1 cup almonds chopped

1/4 teaspoon baking soda

3/4 teaspoon salt

3 large eggs

1 1/2 cups sugar

1/2 cup butter, melted

dash of lemon or orange zest

2 teaspoons vanilla

1 teaspoon almond extract

Combine dry ingredients in a bowl including flour, baking soda, salt and nuts. Set aside. In mixing bowl beat together eggs, sugar, butter, zest, vanilla and almond extract. Slowly stir in flour mixture. Blend together. Place dough on a floured surface and divide in two. Shape dough into a long loaf. Lay both loaves on a greased cookie sheet. Bake in a 350 degree oven for 25 minutes or until firm and lightly golden brown. Cut loaves diagonally into slices. Place on cookie sheet and bake another 10-15 minutes turning over once. Biscotti will become crisp and you can cool on wire rack.