Spring Vegetable Lasagna

No-boil noodles help get this crowd-pleasing vegetarian lasagna in the oven fast. Using a mandoline isn’t essential, but will make quick work of producing thin, uniform slices of roots that cook super-evenly and look stunning. Serve with a mixed green salad with red-wine vinaigrette and crusty bread.

Ingredients

  • 1 tablespoon unsalted butter, plus more for the pan
  • 2½ cups low-sodium vegetable or no-chicken broth
  • 1½ cups mascarpone cheese
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon chopped fresh oregano
  • 1¼ teaspoons kosher salt
  • 8 cups tightly packed fresh spinach leaves (about 10 ounces)
  • 9 ounces no-boil lasagna noodles
  • 3 cups thinly sliced carrots, turnips and/or radishes
  • 8 ounces crumbled farmer’s cheese

Preparation

  • Prep 40 m

  • Ready In 1 h 25 m

  1. Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with butter.
  2. 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.
  3. Heat the 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.
  4. Arrange 4 noodles in the prepared baking dish, slightly overlapping. Top with ¼ cup of the spinach and ¾ cup vegetables. Pour on 1 cup of the mascarpone mixture and top with ⅓ cup farmer’s cheese. Repeat to make 4 layers. Cover with a piece of foil coated with cooking spray.
  5. Bake the lasagna for 25 minutes. Uncover and bake until the edges start to crisp, about 15 minutes more. Let stand for 10 minutes before serving.