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1
Preheat the oven to 400 F.
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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.
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3
Drizzle with olive oil and sprinkle generously with salt, pepper and oregano.
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4
Toss with your hands and spread into an even layer.
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5
Roast veggies for 20 minutes, stirring after 10 minutes.
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6
The vegetables are done when the edges start to caramelize.
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7
Remove from oven and set aside.
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8
Turn the oven down to 350 F.
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9
Meanwhile, in a medium saucepan, melt the butter over medium heat.
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10
Once melted, whisk in the flour.
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11
Cook the flour while whisking for about 1 minutes.
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12
Next, slowly stream in the milk while whisking constantly.
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13
Bring the sauce to a simmer.
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14
Stir in a dash of salt and pepper and the nutmeg.
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15
The sauce will thicken and coat the back of a spoon.
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16
Remove from heat.
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17
Grab your 9 x 5 x 3 loaf pan and lightly spray it with oil.
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18
Ladle a few tablespoons of the white sauce in the bottom and place a no-boil noodle on top.
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19
Add half of the roasted veggies on top of the noodle.
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20
Sprinkle with half of the sun-dried tomatoes and goat cheese.
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21
Add another ladle of sauce.
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22
Repeat with the remaining ingredients.
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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.
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24
Serve hot.
