Light Noodle Bake

Name: Light Noodle Bake
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters roughly chopped carrots; 355 milliliters roughly chopped celery; 1 large egg; 710 milliliters fat-free low-sodium vegetable or chicken broth; 3 Tbsps all-purpose flour; 59 milliliters chopped fresh parsley; 1 teaspoons freshly grated nutmeg; 9 sheets no-boil lasagna noodles; 113 grams cup shredded part-skim mozzarella cheese (about; 237 milliliters part-skim ricotta cheese; 2 plum tomatoes, chopped; 1 small shallot

Light Noodle Bake is a vegetarian main course. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 26g of protein, 12g of fat, and a total of 472 calories. Head to the store and pick up carrots, flour, plum tomatoes, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

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.

Ingredients you will need

Pasta

Water

Equipment you will use

Bowl

Oven

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.

Ingredients you will need

Pasta

Shallot

Ground Meat

Equipment you will use

Food Processor

Bowl

Heat a skillet over medium-high heat.

Equipment you will use

Frying Pan

Add the shallot and 1 cup broth; cook 3 minutes.

Ingredients you will need

Shallot

Broth

Add the flour and nutmeg; whisk until smooth, 1 minute.

Ingredients you will need

Nutmeg

All Purpose Flour

Equipment you will use

Whisk

Whisk in the remaining 2 cups broth; cook, whisking, until thickened, 7 minutes.

Ingredients you will need

Broth

Equipment you will use

Whisk

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.

Ingredients you will need

Carrot

Parsley

Ricotta Cheese

Celery

Cheese

Ground Meat

Sauce

Equipment you will use

Food Processor

Whisk

Add the remaining 3/4 cup ricotta, 1/2 cup mozzarella and the egg; pulse until smooth.

Ingredients you will need

Mozzarella

Ricotta Cheese

Egg

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.

Ingredients you will need

Mozzarella

Tomato