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

1. 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.
2. Photograph by Christopher Testani