Ingredients
Scale
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp each: oregano + thyme
- 2 bell peppers, chopped (I used 1 orange and 1 yellow)
- 3–4 cups spinach, roughly chopped
- 1 cup mascarpone cheese
- 2 cups marinara sauce of choice
- 1/4 cup cabernet
- 9 cooked whole wheat lasagna noodles (or no-bake lasagna noodles)
- 1 cup shredded mozzarella cheese
- 1 cup shredded aged cheddar cheese (I used Cabot Tomato Basil Aged Cheddar)
- Sprinkle of parmesan
- Handful of fresh basil, chopped
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease a 9×9 baking dish and set aside.
- Sauté garlic, spices and bell peppers with olive oil over medium high heat until tender, about 3-4 minutes. Add in spinach and cook until barely wilted, turn off heat and set aside.
- Whisk together mascarpone cheese, marinara and cabernet in a large bowl until fully combined.
- Spread a little of this sauce on the bottom of your baking dish. Layer on 3 lasagna noodles, 1/2 cup of the mascarpone sauce, 1/2 of the veggies and a 1/4 cup of each of the cheeses.
- Layer on three lasagna noodles, 1/2 cup mascarpone sauce, the rest of the veggies and 1/4 cup of each cheese. Top with remaining three lasagna noodles, 1/2 cup of the mascarpone sauce and the rest of the cheese. You may have a little sauce left over, that’s okay!
- Cover dish with foil and bake for 30 minutes. Remove foil and baking for an additional 10 minutes until cheese is bubbly and melty. Let stand for 5 minutes before serving.
Notes
If you have extra sauce leftover, use it as a dip for bread or as a spread for crostinis, pizza or even in a sandwich. Goes well with lots of things!