Spring Vegetable Lasagna

5.0

(3)

3 Reviews

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.

Steven Satterfield

Updated on July 29, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Christa Brown, M.S., RDN, LD

Prep Time:

40 mins

Additional Time:

45 mins

Total Time:

1 hr 25 mins

Servings:

Yield:

1 lasagna

Nutrition Profile:

Nut-Free Healthy Immunity Soy-Free Vegetarian High-Protein Egg-Free Low-Calorie

Jump to Nutrition Facts

Nutrition Notes

Is Spinach Good for You?

Spinach is a leafy green vegetable that is loaded with nutrition, including fiber, iron, calcium, potassium, vitamins A and K and folate. These vitamins and minerals, together with the antioxidants in spinach, support eye, skin and bone health, as well as healthy blood pressure.

Is Cheese Healthy?

Cheese provides many nutrients, including protein, calcium, phosphorous, potassium and vitamin B12. Some types of cheese even deliver gut-friendly probiotics. And while some cheese is relatively high in saturated fat, there is some evidence that the type of saturated fat in cheese is not as harmful as other types and can be enjoyed in moderation.

Tips from the Test Kitchen

What Is the Difference Between No-Boil Lasagna Noodles and Regular?

No-boil noodles, also known as oven-ready noodles, are much thinner than regular lasagna noodles. They've also been precooked and dried, eliminating the need to boil them before assembling the dish. Many experienced cooks like them because they taste the same and, if not overcooked, give consistent results—sometimes better than regular noodles. We tested this recipe with no-boil noodles and suggest using no-boil for the best results.

What Should I Serve with Spring Vegetable Lasagna?

We suggest good, crusty bread to sweep up any leftover sauce on your plate. A green salad is always a refreshing addition, and a red-wine vinaigrette adds a bright touch. If you wanted to add protein, a prepared whole roasted chicken from the grocery store would not only be convenient but would also stretch the meal further.

Frequently Asked Questions

How Do You Slice Vegetables Super Thin?

For a recipe like this one, where you will need to slice a lot of vegetables, we suggest saving time by using a mandoline and donning a cut-resistant glove for extra protection. This will ensure even slices of root veggies for better cooking and presentation. If you don't have a mandoline handy, a classic chef's knife will work.

Additional reporting by Carrie Myers, M.S. and Linda Frahm

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Ingredients

1 tablespoon unsalted butter, plus more for the pan
2 ½ cups low-sodium vegetable or no-chicken broth
1 ½ cups mascarpone cheese
1 teaspoon chopped fresh thyme
½ teaspoon chopped fresh oregano
1 ¼ 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 cheese

Directions

Preheat oven to 375°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 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.

Originally appeared: EatingWell Magazine, May/June 2018

Nutrition Facts (per serving)

571	Calories
44g	Fat
30g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 piece (3x4-inch)
Calories 571
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 4g	13%
Total Sugars 4g
Protein 17g	33%
Total Fat 44g	56%
Saturated Fat 23g	117%
Cholesterol 128mg	43%
Vitamin A 12217IU	244%
Vitamin C 13mg	14%
Folate 78mcg	19%
Sodium 637mg	28%
Calcium 178mg	14%
Iron 2mg	13%
Magnesium 34mg	8%
Potassium 346mg	7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.