| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
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
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. 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. 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. 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.
- Photograph by Christopher Testani
Nutrition Facts
| Calories | 421 |
| Total Fat | 14 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 107 milligrams |
| Sodium | 434 milligrams |
| Carbohydrates | 47 grams |
| Dietary Fiber | 4 grams |
| Protein | 26 grams |
Reviews
I never write reviews of online recipes, because most are decent. This one needs a warning label on it. It’s just not that great. I’m a very good cook and have very few things in the “fail” category. The recipe took longer than “10 minutes” to prep. Waaaay too many carrots and celery. Sauce didn’t really thicken. Hot water bath for pasta didn’t soften them (although I used traditional shape no-cook noodles rather than the thinner sheets because store was out of those), so I had to actually partially boil them to make pliable. Also, I baked closer to 30 minutes than 20 and let sit for 10 to congeal. I used more mozzarella on top than 1/2 cup. No salt or other spices/herbs were in the recipe. I added some salt, but it could use something else. I’d make shallot sauce thicker if I did it again. My son called it “lasagna soup,” because he said it smelled/tasted like vegetable or chicken noodle soup. It looked very soupy when it went in the oven, which gave me big, huge doubts about its success…so much so that I warned my husband it was likely a fail and be prepared to order pizza (we never have to do this because dinner failed). Overall it finally came out “okay” surprisingly. It was upgraded from a D- to a C because it was actually edible. The noodles did absorb excess liquid and solidify, but not sure that would have happened with the sheet noodles.
IF IF IF I were to make this again I’d make many adjustments and use the recipe as more of a guideline—including far fewer carrots, only about a 1/4 or less of celery, replacing them with zucchini and some other veggie like maybe food processed broccoli. I’d make it more of a veggie lasagna. Also would probably use more ricotta.
Amazing dish!!! It has no meat, which surprised my husband. He loves it as well. It’s a keeper in my book!!!
Had the same runny experience as the others, however, it wasn’t a total loss. My shallot sauce did in fact thicken a bit, so we did get some flavor out of it. It wasn’t a great vegetable-based lasagna, though not terrible. I won’t make this one again.
This was absolutely tragic! Whoever wrote this recipe completely failed. I’m sorry, I should have stopped midway when I started to question what was actually happening, but I thought “it’s FoodNetwork, of course it’s going to work”. There was absolutely no substance to the dish, it was complete soup with some mixed in clumps as the other reviewers have stated. Down right gross. We too, went out for dinner. Please fix this recipe or remove it, don’t let anyone else waste their money on this!
I am soooo glad to read these reviews. I thought I made a huge mistake somewhere along the way ! I read and re-read the recipe and thought maybe I was supposed to mix the two sauces (the veggies and the shallot sauce together or something. I also got the clumpy sauce when adding the flour. Dumped the first try and mixed the flour with some stock before adding it in on my second try. Turned out completely runny and bland. I stirred it all up in an attempt to salvage it. No luck. We also went out to dinner! complete waste of time and money !
bleh. I didn’t use the celery because I hate celery, but carrot lasagna is pretty blah. The shallot sauce was not runny for me, so our lasagna was not runny like the other reviewer’s. I should have put more tomatoes on it, the bites with tomatoes were the only ones that had any flavor. 🙁
This was not good at all. We actually went out to dinner. Like the other reviewer said, it was very runny and clumpy. The celery was too strong of a veggie to be in there, maybe if it was zucchini or something else but the flavor was kind of gross. I ended up throwing it out.
This recipe will not be used again. The flavor wasn’t there, the “shallot sauce” was runny and clumpy from the flour. I didn’t even use all of that sauce because it would have made the lasagna too runny. It was already runny with the few tablespoons I put in. I wouldn’t recommend this to anyone.