Ingredients
2 large eggs1 large egg yolk1/4 cup water1 tablespoon olive oil1/2 teaspoon coarsely ground pepper1/4 teaspoon salt1-1/2 cups all-purpose flour1/2 cup semolina flourFILLING:1 cup whole-milk ricotta cheese1 large egg white, lightly beaten2 tablespoons shredded carrot1 tablespoon minced fresh basil1 tablespoon thinly sliced green onion1 teaspoon minced fresh mint1/4 teaspoon salt1 cup crumbled queso fresco or feta cheese, divided4 cups chopped tomatoes (about 6 medium), dividedOptional toppings: thinly sliced green onion, fresh basil and fresh mint
Preparation
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.
