Roasted Vegetable And Goat Cheese Lasagna Recipe

Name: Roasted Vegetable And Goat Cheese Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lasagna noodles fresh, depending on the size of the plate and the number of people; 1 eggplant; 1 zucchini; 1 sweet potato; 2 carrots; 2 parsnips; 1/4 cup coconut oil or any vegetable oil; 1/2 teaspoon curry; 1 garlic clove; 1 cup tomato sauce; 1 teaspoon chipotle; 2 11/16 tablespoons cream; 35 milk; 3/4 cup flour; 1/2 teaspoon nutmeg; cheese Tomme, grated; 7 tablespoons fresh goat cheese crumbled

Servings: persons

3 lasagna noodles fresh, depending on the size of the plate and the number of people
1 eggplant
1 zucchini
1 sweet potato
2 carrots
2 parsnips
1/4 cup coconut oil or any vegetable oil
1/2 teaspoon curry
1 garlic clove
1 cup tomato sauce
1 teaspoon chipotle
2 11/16 tablespoons cream
35 milk
3/4 cup flour
1/2 teaspoon nutmeg
cheese Tomme, grated
7 tablespoons fresh goat cheese crumbled

1
Preheat oven to 350 degrees Fahrenheit.
2
Cut eggplant, sweet potato, carrots, and parsnips into thin slices. Place slices on a baking pan.
3
Melt the coconut oil, and mix with curry. Season with salt and pepper. Pour the mixture evenly over the vegetables. Roast in the oven for about 15 minutes.
4
Meanwhile, finely chop garlic. Mix tomato sauce with the chipotle and garlic. Set aside.
5
Prepare the cream sauce. In a saucepan, heat the cream, add the flour. Mix well with a wooden spoon or a whisk to avoid lumps. Gradually add milk until mixture thickens. Remove from heat, and add the nutmeg. Set aside.
6
Cover the bottom of a greased baking pan with a portion of tomato sauce, add a layer of parsnips, eggplant, and a portion of goat cheese.
7
Add the first lasagna sheet, cover with zucchini, sweet potato, and the remaining crumbled goat cheese.
8
Add the second lasagna sheet, layer with the remaining tomato sauce and vegetables.
9
Add the third lasagna noodle, cover with cream sauce, and top off with grated cheese.
10
Bake for 30 to 40 minutes.

1265

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 lasagna noodles fresh, depending on the size of the plate and the number of people, 1 eggplant, 1 zucchini, 1 sweet potato, and more.

Yes, Roasted Vegetable And Goat Cheese Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable And Goat Cheese Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions