I love the taste and texture of these homemade noodles and the beautiful lasagnas they make. A healthy dose of herbs gives this dish its unique flavor.
—KATHRYN CONRAD MILWAUKEE, WI
PREP: 45 MIN. + STANDING • BAKE: 30 MIN. • MAKES: 6 SERVINGS
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 of the ricotta mixture and 2 tablespoons tomato. Fold noodle back to cover filling; repeating 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 lasagnas with additional herbs.
Per 1 individual lasagna: 363 cal., 13g fat (6g sat. fat), 135mg chol., 343mg sod., 44g carb. (6g sugars, 3g fiber), 19g pro.
Diabetic Exchanges: 2 1/2 starch, 2 medium-fat meat, 1 vegetable, 1/2 fat.
TEST KITCHEN TIP
There’s nothing like fresh pasta. The process may seem intimidating, but it’s actually very easy to do! All you need is a little time. To get a jump on it, make dough 2 to 3 days in advance and store in the refrigerator until you are ready to roll it out.