Light Noodle Bake

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2.  Photograph by Christopher Testani