Try these kid-friendly recipes

Asked to create recipes to tempt young palates, Rachael Ray came up with a lasagna bake she described as "a dream, rich, simple and delish." It's easy to make and is loaded with 3 pounds of spinach and chard.

BROKEN FLORENTINE LASAGNA BAKE

4 tablespoons ( 1/2stick) butter

4 tablespoons all-purpose flour

3 cups milk

Salt and ground black pepper, totaste

Ground nutmeg, to taste

1 1/2 cups grated Parmigiano-

Reggiano, divided

2 tablespoons extra-virgin

olive oil

1 garlic clove, cracked

1 bunch green chard, stems

removed and leaves

roughlychopped

2 pounds spinach, tough stems

removed and leaves

roughlychopped

12-ounce box no-boil lasagna

noodles

Heat the oven to 375 degrees.

In a medium saucepan over medium heat, melt the butter. Sprinkle the flour over the melted butter and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, then season with salt, pepper and nutmeg.

Let the milk mixture heat and thicken a couple of minutes, then stir in about 1 cup of the Parmigiano-Reggiano. Set the sauce aside.

In a large cast-iron skillet, heat the olive oil on medium-high heat. Toss in the garlic clove and cook for 1 to 2 minutes. Add the chard and wilt it down, about 2 minutes, then add the spinach, a few handsful at a time as they wilt down. Season with salt and pepper.

Break the pasta sheets into large pieces. Toss them into the skillet and give them a good stir to incorporate them with the greens. Pour the sauce into the skillet, stirring again to evenly mix. Smooth the top down and sprinkle the remaining 1/2cup of Parmigiano-Reggiano over it.

Cover the skillet with foil and bake for 30 minutes. Remove the foil, then bake for another 15 minutes to brown the cheese. Serves 4.

Alexandra Guarnaschelli, host of the Food Network's "Alex's Day Off," created this kid-friendly soup that is topped with popcorn.

ROASTED BUTTERNUT SQUASH SOUP

WITH POPCORN

3 pounds butternut

squash,washed

6 tablespoons butter, divided

1 tablespoon molasses

1 tablespoon dark brown sugar

Kosher salt, to taste

Ground white pepper, to taste

1/2 teaspoon ground ginger

1 knob fresh ginger, peeled and

finely grated

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Zest and juice of 1 orange

1 tablespoon Worcestershire sauce

1/2 tablespoon garlic oil

1 cup skim milk

1/2 cup heavy cream

1 to 2 cups water, depending on consistency

2 cups popped popcorn

Heat the oven to 375 degrees.

Trim the ends of the squash, then halve them lengthwise. Scrape out the seeds and arrange the halves in a single layer, cut sides up, in a large roasting pan. Set aside.

In a small saucepan over medium, melt 4 tablespoons of the butter. When the butter turns light brown, remove it from the heat and immediately divide the butter between the cavities of the squash halves. Drizzle the cut sides of the squash with the molasses.

In a small bowl, mix together the brown sugar, 1 teaspoon of salt, 1/4teaspoon of white pepper, the ground ginger, fresh ginger, cinnamon and cloves. Sprinkle the cut sides of the squash with the seasoning mixture.

Add enough water to the roasting pan to come about 1 inch up the sides of the squash. Cover the pan with foil and seal the edges tightly. Bake for 2 hours. To check for doneness, pierce one of the halves with the tip of a small knife. The knife should slide in and out easily. Uncover and set aside to cool.

Using a large spoon, scoop the flesh (and any liquid in the cavities) from the squash, being careful not to take any skin with it.

In a large saucepan over low heat, combine the squash flesh, zest and juice of 1 orange, Worcestershire sauced the garlic oil. Stir to blend. Taste for seasoning, adding salt or additional molasses for sweetness.

Add the milk, cream and 1 cup of the water and stir to blend.

In a small saucepan, melt the remaining butter and heat until lightly browned. Stir the browned butter into the soup.

Transfer the soup to a blender, in batches if necessary, and puree until smooth. If a thinner soup is desired, an additional cup of water can be stirred in. Adjust seasonings. Serve topped with popcorn. Makes 4 to 5 servings.