FRESH VEGETABLE LASAGNA

Ingredients

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)

Preparation

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.