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Spring Vegetable Lasagna , 8 servings .
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
Note: Ingredients may have been altered from the original.
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