Fresh Herb Lasagna Recipes

Steps:

• Cook noodles according to package directions. Meanwhile, broil chicken 6 in. from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside., In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt., In a 13x9-in. baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting.

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.

Steps:

• Tomato Sauce: Heat deep-heavy sauce pan to medium-high, add oil. Saute onions and garlic until translucent, 5 minutes. Add basil, oregano, and red pepper flakes, stir. Then add carrots and let cook for 3 minutes, or so. Add crushed tomatoes, then cover and let boil until most of the tomato juices cook off, 30 minutes to 1 hour. The longer you let the sauce cook, the richer the flavor. Add sugar and salt, and pepper to taste. Lasagna Noodles: On a granite counter, wooden chopping board, or bowl, add flour. Push the flour to create a wall with a hole in the middle to add the eggs, basil and oregano. Begin to stir the eggs and herbs (with hands of fork) in the middle, then slowly incorporate the flour. After the eggs become a gooey mass, roll up your sleeves and begin to knead until the egg is evenly dispersed throughout the dough, add more flour as needed. Wrap tightly in plastic and let sit for 20-30 minutes. (This will help create a perfect, light pasta noodle). After the dough has rested, cut it into 4 equal pieces or so. In your pasta machine roll our the dough into the pasta sheets, making the noodles as thin or as thick as you like (for my Marrcato Atlas 150, I usually roll it to a size 7 or 8, thats pretty thin!) Measure the noodles to fit comfortable in your baking dish or choice. When making pasta, hang the finished pieces on a pasta rack. Boil in salted water for 3-5 minutes, or until pieces float to the top and have stayed there for 30 seconds or so. At this point, I drain the pasta then let soak in luke warm water until I separate them to layer. Cheese Filling: Mix together all the ingredients until relatively consistent throughout. Salt to taste. Lasagna Assembly: Lay down the first layer of lasagna noodles, then sauce, then cheese. Repeat, letting the top layer be the pasta sauce. Cook for 15 minutes in a 375˚ oven.