Easy Noodle Casserole

Ingredients:

• 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

Preparation:

1. 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.
2. Meanwhile, puree the shallots in a food processor.
3. 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.
4. 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.