HERB GARDEN LASAGNAS

Herb Garden Lasagnas image

I love the taste and texture of these homemade noodles and the beautiful lasagnas they make. A healthy dose of fresh herbs give this dish its unique flavor. - Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 19

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Ingredients

2 large eggs
1 large egg yolk
1/4 cup water
1 tablespoon olive oil
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1-1/2 cups all-purpose flour
1/2 cup semolina flour
FILLING:
1 cup whole-milk ricotta cheese
1 large egg white, lightly beaten
2 tablespoons shredded carrot
1 tablespoon minced fresh basil
1 tablespoon thinly sliced green onion
1 teaspoon minced fresh mint
1/4 teaspoon salt
1 cup crumbled queso fresco or feta cheese, divided
4 cups chopped tomatoes (about 6 medium), divided
Optional toppings: thinly sliced green onion, fresh basil and fresh mint

Steps:

In a small bowl, whisk the first six ingredients. On a clean work surface, mix all-purpose and semolina flours; form into a mound. Make a large well in the center. Pour egg mixture into well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (dough will be soft and slightly sticky)., Lightly dust work surface with flour; knead dough gently five times. Divide into six portions; cover with plastic wrap. Let rest 30 minutes., In a small bowl, mix the first seven filling ingredients; stir in 1/2 cup queso fresco. Grease six individual 12-oz. au gratin dishes; place on baking sheets. Preheat oven to 350°., Fill a Dutch oven three-fourths full with salted water; bring to a boil. On a floured surface, roll each portion into a 20x4-in. rectangle, dusting dough with additional flour as needed., For each lasagna, add one noodle to boiling water; cook 1-2 minutes or until al dente. Place one-fifth of the noodle in bottom of a prepared dish; top with 1 tablespoon ricotta mixture and 2 tablespoons tomato. Fold noodle back to cover filling; repeat three times, topping and folding the noodle each time., Sprinkle lasagnas with remaining queso fresco and tomatoes. Bake, covered, 30-35 minutes or until heated through. If desired, sprinkle with additional herbs.

Nutrition Facts : Calories 363 calories, Fat 13g fat (6g saturated fat), Cholesterol 135mg cholesterol, Sodium 343mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges