Easy Vegetarian “Bolognese”:

• 4 cloves garlic
• 2 cups milk
• 1 onion, peeled and cut into chunks
• 2 medium carrots, cut into chunks
• 8 ounces fresh mushrooms
• 1 cup walnuts
• 1 small zucchini, cut into chunks
• 2 tablespoons butter or olive oil
• 1 teaspoon oregano
• 1 teaspoon Italian seasoning
• 1–2 teaspoons kosher salt + black pepper to taste
• one 24-ounce jar of your favorite tomato sauce

Creamy Layer:

• one 8-ounce container mascarpone
• 2 cloves garlic, grated
• 1 teaspoon salt
• 2 cups shredded Parmesan cheese
• 2 1/2 cups shredded mozzarella cheese
• 1 box uncooked lasagna noodles (about 12 noodles for a 9×13 pan)