3 c. fat-free low-sodium vegetable or chicken broth
3 T. all-purpose flour
1/2 t. freshly grated nutmeg
1 c. part-skim ricotta cheese
1/4 c. chopped fresh parsley
1 1/2 c. roughly chopped celery
1 1/2 c. roughly chopped carrots
1 c. shredded part-skim mozzarella cheese
1 lg. egg
2 plum tomatoes, chopped
Instructions
Position a rack in the upper third of the oven and preheat to 475 degrees. Fill a bowl with hot water; add the noodles and soak 10 mins. Drain and hang side by side over the owl'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 c. broth; cook 3 mins. Add the flour and nutmeg; whisk until smooth, 1 min. Whisk in the reamaining 2 c. broth; cook, whisking, until thickened, 7 mins. Whisk in 1/4 c. ricotta and the parsley; remove from the heat.
Mince the celery and carrots in the food processor. Add the remaining 3/4 c. ricotta, 1/2 c. mozzarella and the egg; pulse until smooth. Spread 2 T. 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 c. mozzarella. Bake until bubbly, about 20 mins.
Originally Submitted
4/14/2013
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