Light Noodle Bake

Total Time:
40 min
10 min
30 min

4 servings

  • 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
  • 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.

  • Photograph by Christopher Testani

Revised Recipe: After further testing from Food Network Kitchens and to ensure the best results, this recipe has been altered from what was in the actual episode.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Ham-and-Cheese Noodle Salad

    Recipe courtesy of Food Network Kitchen