Roasted Vegetable Lasagna for Two Recipe

Name: Roasted Vegetable Lasagna for Two
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Cauliflower Florets; 1 whole Small Zucchini; 7 whole Fresh White Button Mushrooms; 1 whole Small Red Bell Pepper, Stem And Seeds Removed; 2 Tablespoons Olive Oil; Salt To Taste; Pepper To Taste; 3/4 teaspoons Dried Oregano; 2 Tablespoons Unsalted Butter; 2 Tablespoons All-purpose Flour; 1- 1/2 cup Whole Milk; 1/4 teaspoons Freshly Grated Nutmeg; 3 whole No Boil Lasagna Noodles; 1/2 cups Chewy Sun-dried Tomatoes (not In Oil); 2 ounces, weight Fresh Goat Cheese, Crumbled

Servings: persons

1 cup Cauliflower Florets
1 whole Small Zucchini
7 whole Fresh White Button Mushrooms
1 whole Small Red Bell Pepper, Stem And Seeds Removed
2 Tablespoons Olive Oil
Salt To Taste
Pepper To Taste
3/4 teaspoons Dried Oregano
2 Tablespoons Unsalted Butter
2 Tablespoons All-purpose Flour
1- 1/2 cup Whole Milk
1/4 teaspoons Freshly Grated Nutmeg
3 whole No Boil Lasagna Noodles
1/2 cups Chewy Sun-dried Tomatoes (not In Oil)
2 ounces, weight Fresh Goat Cheese, Crumbled

1
Preheat the oven to 400 F.
2
Chop the cauliflower, zucchini, mushrooms, and bell pepper into slightly larger than bite-sized pieces, and place them on a large rimmed sheet pan.
3
Drizzle with olive oil and sprinkle generously with salt, pepper and oregano.
4
Toss with your hands and spread into an even layer.
5
Roast veggies for 20 minutes, stirring after 10 minutes.
6
The vegetables are done when the edges start to caramelize.
7
Remove from oven and set aside.
8
Turn the oven down to 350 F.
9
Meanwhile, in a medium saucepan, melt the butter over medium heat.
10
Once melted, whisk in the flour.
11
Cook the flour while whisking for about 1 minutes.
12
Next, slowly stream in the milk while whisking constantly.
13
Bring the sauce to a simmer.
14
Stir in a dash of salt and pepper and the nutmeg.
15
The sauce will thicken and coat the back of a spoon.
16
Remove from heat.
17
Grab your 9 x 5 x 3 loaf pan and lightly spray it with oil.
18
Ladle a few tablespoons of the white sauce in the bottom and place a no-boil noodle on top.
19
Add half of the roasted veggies on top of the noodle.
20
Sprinkle with half of the sun-dried tomatoes and goat cheese.
21
Add another ladle of sauce.
22
Repeat with the remaining ingredients.
23
Cover the lasagna with foil (dont skip this step) and bake in the oven for 25-30 minutes, checking on it halfway through to see when the noodles have cooked.
24
Serve hot.

568

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 15 ingredients. The key ingredients include: 1 cup Cauliflower Florets, 1 whole Small Zucchini, 7 whole Fresh White Button Mushrooms, 1 whole Small Red Bell Pepper, Stem And Seeds Removed, and more.

Yes, Roasted Vegetable Lasagna for Two 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 Lasagna for Two

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions