This delicious cheesy lasagna is made with spinach, carrot, turnips, thyme, oregano, cheese, and vegetable broth.
Serves: 8
Preparation time: 15 minutes
Cooking time: 50 minutes
Ingredients:
- 8 cups (about 8 ounces) tightly packed fresh spinach leaves
- 2 cups thinly sliced carrots
- 1 cup thinly sliced turnips or radishes
- 1 teaspoon chopped fresh thyme
- ½ teaspoon chopped fresh oregano
- 2 ½ cups low-sodium vegetable broth
- 1 ½ cups mascarpone cheese
- 8 ounces crumbled farmer’s cheese
- 1 tablespoon unsalted butter, plus more for the pan
- 1 ¼ teaspoon kosher salt
- 9 ounces no-boil lasagna noodles
- 1 tablespoon chopped scallions
Directions:
- Preheat your oven to 375 degrees F.
- Grease a 9 by 13-inch baking dish with butter.
- In a medium saucepan, whisk together vegetable broth and mascarpone cheese and cook over medium-low heat for 5 minutes or until smooth.
- Stir in thyme, oregano, and salt then remove from heat and set aside.
- In a large skillet, heat 1 tablespoon of butter over medium heat.
- Add in spinach and cook for 3 minutes or until wilted, remove from heat.
- Arrange 4 noodles in the greased baking dish, slightly overlapping.
- Top with ¼ cup of the wilted spinach and ¾ cup of vegetables.
- Pour on 1 cup of mascarpone cheese mixture and top with 1/3 cup of crumbled farmer’s cheese.
- Repeat the procedure to make 4 layers.
- Lastly, top with chopped scallions and cover with a piece of aluminum foil coated with cooking spray.
- Bake for 25 minutes in preheated oven.
- Uncover and bake for 15 more minutes or until edges start to crisp.
- Remove from the oven and let it stand for 10 minutes before serving.