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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These noodles have oodles of satisfying umami, owing to onions, chicken stock, spinach and Parmesan. Ingredients:
2 tablespoons olive oil |
6 large onions (2 white, 2 red, 2 yellow), halved and thinly sliced |
6 cloves garlic, chopped |
1 1/2 cups lowfat chicken or vegetable stock, divided |
6 scallions, thinly sliced |
1 tablespoon dried oregano |
2 teaspoons salt (preferably sea salt), plus more to season |
1 teaspoon freshly ground black pepper, plus more to season |
9 whole-wheat lasagna noodles |
2 packages (9 ounces each) frozen spinach |
1 tablespoon salted butter |
1 tablespoon all-purpose flour |
1 egg |
2 cups part-skim ricotta |
grated zest of 1/2 lemon |
olive oil cooking spray |
1 cup grated parmesan, divided |
Directions:
1. Heat oven to 375°F. In a large sauté pan over medium heat, heat oil. Add onions and garlic; toss to coat. Add 1 cup stock; cover and reduce heat; simmer until onions are soft, 20 minutes. Reserve 1/2 cup liquid. Add scallions, oregano, salt and pepper to onion mixture; increase heat to medium and cook, stirring, until liquid evaporates, 20 minutes. Cook noodles as directed on package; drain and blot dry. Cook spinach as directed on package; drain, squeeze dry, and season with salt and pepper. In a small saucepan over medium heat, melt butter. Add flour; stir until roux is brown, 2 to 3 minutes. Add remaining 1/2 cup stock to reserved liquid; whisk into roux until thick, 5 minutes. In a bowl, beat egg; stir in ricotta and zest. Coat a 9 x 13 pan with cooking spray; spread half of stock-roux mixture on bottom. Line pan with 3 noodles; layer on half of onion and ricotta mixtures, half of spinach and 1/3 cup Parmesan. Repeat layer with 3 noodles, remaining onion and ricotta mixtures and spinach, and 1/3 cup Parmesan. Top with remaining 3 noodles, half of stock-roux mixture and 1/3 cup grated Parmesan. Cover with foil; bake until light brown, 50 minutes. Reduce heat to 325°F; remove foil and bake 15 minutes more. Let lasagna sit 15 minutes; serve.
2. Per serving: 482 calories, 20 g fat, 8 g saturated, 51 g carbohydrates, 11 g fiber, 28 g protein Nutritional analysis provided by Self
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