Monday, February 8, 2016

Garden Lasagna from scratch!


So, you've made your homemade pasta dough from scratch (recipe link below). Now what? You can use them in a more traditional layered way, rolling them out thin and slicing into long strips, or you can take the more rustic approach and make these adorable mini personal size lasagnas!


1 recipe Fresh and Easy Pasta Dough
1 c. shredded Gouda cheese, shredded
1 c. shredded Provolone cheese, shredded
1/4 c. carrot, shredded
1 Tbs. fresh basil, chopped
1 Tbs. green onion, thinly sliced
1 tsp. fresh mint, chopped
1 large tomato, cored and diced
1 1/2 c. Hunt's Pasta Sauce, Garlic & Herb

Place a large pot of water on the stove top and heat to high heat. Add about 2 tsp. sea salt. Remove the plastic wrap from your pasta dough and divide into six equal portions. Lightly flour your flat work surface and also lightly flour a rolling pin.

With your rolling pin, roll your dough out, lengthwise only, until you have about 1/4 inch thick long noodle. Repeat for the remaining five sections of dough.

Turn your pot of water, now that it should be boiling, down to a medium high heat. Lay paper towel out on the counter next to your stove. Place one noodle in the boiling water and let cook for about 2 minutes. The noddle will not be fully cooked yet, but it will continue to cook while baking in the oven. Drain the water from the noodle and place on the paper towel. Repeat for the remaining five noodles.

Preheat the oven to 350 degrees. Spray 6 oval ramekins with non stick cooking spray. Mix the two kinds of cheese together and gather all of the lasagna ingredients near your prepared ramekins. Holding the long noodle with your dominant hand, place the bottom of the noodle covering the bottom of the ramekin. Sprinkle with two teaspoons each of the  cheese mixture, tomatoes and a teaspoon of the grated carrot. Fold the noodle over in the opposite direction, and fill with the same amount as above again. You should be left with roughly one more fold to make the top of the lasagna, so fold the noodle over one last time. Spread about 1/8 cup of the pasta sauce on top, sprinkle with 1 Tbs. of cheese mix, and sprinkle with the herbs and green onion. Repeat this process for the remaining 5 ramekins.

Place the ramekins on a baking sheet and bake in the oven for 30-35 minutes until the noodle is cooked through and the cheese is golden on top. Let cool slightly before serving.

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