- 1/2 pound plum tomatoes, halved and seeded
- 1 clove garlic
- 4 tablespoons olive oil
- Kosher salt
- black pepper
- 2 (about 3 pounds) eggplants, sliced lengthwise 1/4 inch thick
- 1 cup Wisconsin ricotta
- 1 large egg
- 1/2 cup fresh basil, chopped
- 1/4 cup (1 ounce) grated Asiago or Parmesan
- 4 cups mixed greens
In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper. (Children can cut tomatoes and measure out amounts)
Grease two baking sheets (children can grease pans with a kitchen brush or greased paper towel). Arrange the eggplant slices on the two baking sheets, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. (Children can arrange eggplant on baking sheets and sprinkle with seasoning)
Broil eggplant until charred and tender, 3 to 4 minutes per side.
Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper. (Children can crack eggs, measure out ingredients, cut or tear basil, and stir)
Spread half the pureed tomato mixture in the bottom of an 8-inch square baking dish. (Allow children to pour tomatoes and spread) On top of it, layer a third of the eggplant slices and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. (Guide children in creating layers of eggplant and ricotta). Top with the remaining eggplant and tomato sauce. Sprinkle with the asiago. (Kids love sprinkling anything)
Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.
Toss greens in a bowl with desired dressing (allow kids to mix greens). Divide greens among plates and serve with the lasagna.
Adapted from Real Simple Magazine