1 Tbsp. unsalted butter, plus more for pan

2½ c. low-sodium vegetable broth

1½ c. mascarpone cheese

1 tsp. fresh thyme, chopped

1/2 tsp. fresh oregano, chopped

1¼ tsp. kosher salt

8 c. fresh spinach leaves, tightly packed (about 10 oz.)

9 oz. no-boil lasagna noodles

3 c. thinly sliced carrots, turnips and/or radishes

8 oz. crumbled farmer’s cheese (can substitute goat cheese or feta)


Preheat oven to 375ºF. Coat a 9-by-13-inch baking dish with butter. Whisk broth and mascarpone in a medium saucepan over medium-low heat until smooth, about 5 minutes. Add thyme, oregano and salt; remove from heat. Heat remaining 1 tablespoon butter in a large skillet over medium heat. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat. Arrange 4 noodles in prepared baking dish, slightly overlapping. Top with 1/4 c. spinach and 3/4 c. vegetables. Pour on 1 c. of mascarpone mixture and top with 1/3 c. farmer’s cheese. Repeat to make 4 layers. Cover with a piece of foil coated with cooking spray. Bake 25 minutes. Uncover and bake until the edges start to crisp, about 15 minutes more. Let stand for 10 minutes before serving.

FRESH VEGETABLE LASAGNA originally posted on by Elegant Island Living magazine.

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