Light Noodle Bake (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
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.
2. 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.
3. 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.
4. 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
5. Photograph by Christopher Testani
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