Easy Noodle Casserole
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 421, total fat 14 G., saturated fats 7 G., proteins 26 G., carbohydrates 47 G., fiber 4 G., cholesterol 107 mg, sodium 434 mg, sugar 1 G.
Calories 421, total fat 14 G., saturated fats 7 G., proteins 26 G., carbohydrates 47 G., fiber 4 G., cholesterol 107 mg, sodium 434 mg, sugar 1 G.
If you love the idea of lasagna but want to make it less caloric, this recipe will help. Lasagna sheets are layered with a light ricotta and shallot sauce, chopped vegetables, and fresh tomatoes, topped with low-calorie mozzarella, and baked in the oven until golden brown. A great idea for a light midweek dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 9 no-boil lasagna sheets
- 1 small shallot
- 3 cups low-fat, low-salt chicken or vegetable broth
- 3 tbsp. flour
- 0.5 tsp freshly grated nutmeg
- 1 cup semi-skimmed ricotta
- 1/4 cup chopped fresh parsley
- 1.5 cups coarsely chopped celery
- 1 - 1.5 cups coarsely chopped carrots
- 1 cup grated semi-skimmed mozzarella (about 100 g)
- 1 large egg
- 2-3 plum tomatoes, chopped
We recommend
Recipes with similar ingredients: pasta lasagna, plum tomatoes, carrot, celery, ricotta cheese, mozzarella cheese, nutmeg
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat to 240°C (450°F). Fill a bowl with hot water; add the noodles and soak for 10 minutes. Drain and hang the lasagna noodles over the edge of the bowl to prevent them from sticking together.
- Meanwhile, puree the shallots in a food processor.
- Heat a skillet over medium-high heat. Add the shallots and 1 cup broth; cook for 3 minutes. Add the flour and nutmeg; stir until smooth, 1 minute. Whisk in the remaining 2 cups broth; cook, stirring, until thickened, 7 minutes. Stir in 1/4 cup ricotta and the parsley; remove from heat. The sauce will look textured.
- Puree the celery and carrots in a food processor. Add the remaining 3/4 cup ricotta, 1/2 cup mozzarella, and egg; process until smooth. Spoon 2 tablespoons onion sauce into a 9 x 13-inch baking dish. Top with 3 lasagna noodles and half the mozzarella mixture. Repeat layers, finishing with noodles. Top with the remaining onion sauce, tomatoes, and the remaining 1/2 cup mozzarella. Bake until the sauce is bubbly, about 20 minutes.
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