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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.

Source: EatingWell Magazine, May/June 2018


Recipe Summary

40 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. 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 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.

  • Arrange 4 noodles in the prepared baking dish, slightly overlapping. Top with 1/4 cup of the spinach and 3/4 cup vegetables. Pour on 1 cup of the mascarpone mixture and top with 1/3 cup farmer's cheese. Repeat to make 4 layers. Cover with a piece of foil coated with cooking spray.

  • 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.

Nutrition Facts

1 piece (3x4-inch)
571 calories; protein 16.6g; carbohydrates 29.8g; dietary fiber 3.6g; sugars 3.6g; fat 44g; saturated fat 23.4g; cholesterol 127.7mg; vitamin a iu 12217.1IU; vitamin c 12.9mg; folate 77.5mcg; calcium 177.7mg; iron 2.3mg; magnesium 33.7mg; potassium 345.6mg; sodium 637mg.

1 1/2 starch, 1 vegetable, 1 lean protein, 8 fat