Garden Herb Lasagna

​I promised you a big reveal on Ryan's big decision about college - so here it is.  

Subtle - I know.
Ryan will officially be a freshman at Valdosta State in August.  He is beyond excited about starting his college career.  As for me, not so thrilled that he is going to be 5 hours away from home but glad to see him happy about school.

It's not hard to see why he loves Valdosta - palm trees, Spanish moss, warm weather and close to the beach.

​Who wouldn't want to live there?

To celebrate the end of Ryan's high school career and the beginning of his college career, we had a celebratory dinner.  (Because that's just how we roll in this house.)

​Not just an ordinary dinner though - individual garden herb lasagnas with homemade pasta noodles!

​Oh yea - you heard that right - Homemade pasta noodle lasagna in individual dishes!!!  What - what?

It took a little extra time to make this lasagna but it was well worth it - it was delicious.  Well, Ben and I thought it was delicious.  Both kids scraped off the tomatoes and cheese and ate the plain noodles.  

​This recipe was adapted from Taste of Home magazine.

​Pasta Dough
Whisk together first 6 ingredients.

​Make a circle of flour on the counter.  Make a well in the center.  Pour egg mixture into the center if flour and working with a fork, slowly incorporate wet ingredients into flour until all is combined.  Knead dough until smooth.

​Cover with a damp cloth and let rest for 30 minutes.  While dough rests, combine ricotta, egg white, carrot, basil, green onion and mint.

​Crumble in queso.

​Chop tomatoes.

​Slice a small piece of dough from pasta.  Use a rolling pin to roll into a long length.

​I used a pasta maker to get my dough nice and thin.

​Place 1 noodle at a time in a pot of boiling water and cook for 2 minutes.

​Cool.  Lay the end of the noodle inside a mini loaf pan.  Spread 1 Tablespoon cheese mixture on top.  

​Top with fresh tomatoes. 

​Fold noodle over filling.  Repeat layering until you reach the top of the pan.

​Sprinkle additional queso and tomatoes on top.

​Bake 30 minutes at 350.

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​Sprinkle with fresh basil.

​Let sit in pans for 10 minutes then carefully remove from pans.

​This maybe my new favorite lasagna recipe.  Not so kid friendly but what do they know?  This was crazy good.  A little labor intensive, but soo worth it.  Ryan is definitely not going to get this from the Valdosta cafeteria next year. 

Ciao!

Click here for a printable version of this recipe