Light Noodle Bake

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 9 sheets no-boil lasagna noodles
  • 1 small shallot
  • 3 cups fat-free low-sodium vegetable or chicken broth
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup part-skim ricotta cheese
  • 1/4 cup chopped fresh parsley
  • 1 1/2 cups roughly chopped celery
  • 1 - 1 1/2 cups roughly chopped carrots
  • 1 cup shredded part-skim mozzarella cheese (about 4 ounces)
  • 1 large egg
  • 2 -3 plum tomatoes, chopped
Directions

Position a rack in the upper third of the oven and preheat to 475 degrees F. Fill a bowl with hot water; add the noodles and soak 10 minutes. Drain and hang side by side over the bowl's edge so the noodles don't stick.

Meanwhile, mince the shallot in a food processor. Heat a skillet over medium-high heat. Add the shallot and 1 cup broth; cook 3 minutes. Add the flour and nutmeg; whisk until smooth, 1 minute. Whisk in the remaining 2 cups broth; cook, whisking, until thickened, 7 minutes. Whisk in 1/4 cup ricotta and the parsley; remove from the heat. The sauce will look textured from the cheese.

Mince the celery and carrots in the food processor. Add the remaining 3/4 cup ricotta, 1/2 cup mozzarella and the egg; pulse until smooth. Spread 2 tablespoons of the shallot sauce in a 9-by-13-inch baking dish. Top with 3 noodles and half of the mozzarella mixture. Repeat the layers, ending with noodles. Top with the remaining shallot sauce, the tomatoes and the remaining 1/2 cup mozzarella. Bake until bubbly, about 20 minutes.

Per serving: Calories 421; Fat 14 g (Saturated 7 g); Cholesterol 107 mg; Sodium 434 mg; Carbohydrate 47 g; Fiber 4 g; Protein 26 g

Photograph by Christopher Testani

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