Herb Garden Lasagnas Recipe
Herb Garden Lasagnas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + standing Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. + standing Bake: 30 min.

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

Directions

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. Yield: 6 servings.
How-To: See how to assemble these mini lasagnas. Watch video >
Originally published as Herb Garden Lasagnas in Taste of Home April/May 2014

Nutritional Facts

1 individual lasagna: 363 calories, 13g fat (6g saturated fat), 135mg cholesterol, 343mg sodium, 44g carbohydrate (6g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2-1/2 starch, 2 medium-fat meat, 1 vegetable, 1/2 fat.

  • 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
  1. 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. Lightly dust work surface with flour; knead dough gently five times. Divide into six portions; cover with plastic wrap. Let rest 30 minutes.
  3. 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. 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. 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. Sprinkle lasagnas with remaining queso fresco and tomatoes. Bake, covered, 30-35 minutes or until heated through. If desired, sprinkle with additional herbs. Yield: 6 servings.
How-To: See how to assemble these mini lasagnas. Watch video >
Originally published as Herb Garden Lasagnas in Taste of Home April/May 2014

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