Name: Herb Garden Lasagnas
Prep time: 45 min
Cook time: 45 min
Yield: 6
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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Herb Garden Lasagnas

1. 2 large eggs -

2. 1 large egg yolk -

3. 1/4 cup water -

4. 1 tablespoon olive oil -

5. 1/2 teaspoon coarsely ground pepper -

6. 1/4 teaspoon salt -

7. 1-1/2 cups all-purpose flour -

8. 1/2 cup semolina flour -

9. Filling: -

10. 1 cup whole-milk ricotta cheese -

11. 1 large egg white, lightly beaten -

12. 2 tablespoons shredded carrot -

13. 1 tablespoon minced fresh basil -

14. 1 tablespoon thinly sliced green onion -

15. 1 teaspoon minced fresh mint -

16. 1/4 teaspoon salt -

17. 1 cup crumbled queso fresco or feta cheese, divided -

18. 4 cups chopped tomatoes (about 6 medium), divided -

19. Optional toppings: thinly sliced green onion, fresh basil and fresh mint -

How to cook deliciously - Herb Garden Lasagnas

1. Stage

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).

2. Stage

Lightly dust work surface with flour; knead dough gently five times. Divide into six portions; cover with plastic wrap. Let rest 30 minutes.

3. Stage

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°.

4. Stage

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.

5. Stage

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.

6. Stage

Sprinkle lasagnas with remaining queso fresco and tomatoes. Bake, covered, 30-35 minutes or until heated through. If desired, sprinkle with additional herbs.