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Dinner for Two: Roasted Vegetable Lasagna

Published: · Modified: by · This post may contain affiliate links · 41 Comments

Vegetable Lasagna for two. A small batch of lasagna for two people made with roasted vegetables.

Roasted Vegetable Lasagna for two in a loaf pan

Anytime I slide a giant pan of vegetables into the oven to roast, I feel like I'm winning at life. If I can cover the vegetables in layers of cheese and pasta, well, then I feel like I should start working on a killer award acceptance speech. Does vegetable lasagna make you as happy as it makes me?

I used a standard-sized bread loaf pan to make two generous servings of lasagna for two. I love a giant pan of lasagna, but sometimes, by the 4th day of leftovers, I find myself grumbling and saying less-than-kind things to the pan in the fridge. I'm not the best at wrapping and freezing extra portions (I won't even tell you what strange leftover I found at the bottom of my freezer the other day), so perfectly portioned lasagna for two suits me better.

Vegetable Lasagna for Two:

I also love that since I'm the only goat cheese lover in this house, I can make a loaf pan for me, and another pan for my husband without goat cheese. I substitute gouda for him. Really, use your favorite veggies and cheese. You can customize this recipe to your heart's content. I love it when that happens.

Roasted-Vegetable-Lasagna-for-two-h

For the vegetable layer, I used vegetables that have a tendency to get sweeter and more intense in the oven: zucchini, mushrooms, cauliflower and red bell pepper. If other vegetables speak to you more, please, use them! I'm imagining a broccolini-portobello version next. And I would love to find a way to work in roasted potatoes, because hello, double carbs!

I think the mushrooms are essential for their meatiness, but if you're not a fan, eggplant is great, too. This time of year, cauliflower makes its way into almost everything in my kitchen. If you're looking for something to do with the rest of the head, you shouldn't miss my crispy cauli 'n kale from last week.

easy-roasted-vegetable-recipe

Don't be daunted by the amount of vegetables on the pan; they shrink quite a bit after roasting. But, look at you eating all those vegetables! Health looks good on you. I'll be sure to tell your Mom.

While the veggies roast, make a quick bechemel, crumble the goat cheese, and grab the box of no-boil lasagna noodles. Oh, don't forget the sun-dried tomatoes! I've been eating them like chips lately. I'm not quite sure what it is with me and red foods, but I can't get enough!

Pour two glasses of wine, and you're all set for date night with this Vegetable Lasagna for Two.

 

vegetable-lasagna-recipe

Yield: 2

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

A small batch of lasagna for two, made in a loaf pan.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 cup cauliflower florets (½ a small head)
  • 1 small zucchini, sliced
  • 7 fresh white button mushrooms
  • 1 small red bell pepper
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • ¾ teaspoon dried oregano
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk
  • ¼ teaspoon freshly grated nutmeg
  • 3 no-boil lasagna noodles
  • ½ cup chewy sun-dried tomatoes (not in oil)
  • 2 ounces soft goat cheese, crumbled

Instructions

  1. Preheat the oven to 400.
  2. Chop the cauliflower, zucchini, mushrooms, and bell pepper into slightly larger than bite-sized pieces, and place them on a sheet pan. Drizzle with olive oil, sprinkle generously with salt, pepper and oregano. Toss with your hands.
  3. Roast for 20 minutes, stirring after 10 minutes. The vegetables are done when the edges start to caramelize.
  4. Turn the oven down to 350.
  5. Meanwhile, in a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour. Cook the flour while whisking for about 1 minutes.
  6. Next, slowly stream in the milk while whisking constantly. Bring the sauce to a simmer. Stir in salt, pepper and nutmeg. The sauce will thicken and coat the back of a spoon. Remove from heat.
  7. Once the vegetables are done, grab your 9 x 5 x 3" loaf pan and lightly spray it with oil.
  8. Ladle a few tablespoons of the white sauce in the bottom, placing a no-boil noodle on top.
  9. Add half of the roasted veggies on top of the noodle. Sprinkle with half of the sun-dried tomatoes and goat cheese. Add another ladleful of sauce.
  10. Repeat with all remaining ingredients.
  11. Cover the lasagna with foil (don't skip this step) and bake in the oven for 25-30 minutes, checking on it half-way through to see when the noodles have cooked. Serve hot.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 650Total Fat: 37gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 58mgSodium: 638mgCarbohydrates: 61gFiber: 8gSugar: 12gProtein: 23g

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© www.DessertForTwo.com
Cuisine: Italian / Category: Dinner Recipes for two

 

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Reader Interactions

Comments

  1. Brandon @ Kitchen Konfidence says

    Mmmm, this looks like a tasty way to use up a bunch of vegetables. I've always got extra veg sitting in the fridge from my weekly Farmer's Market boxes. I know what I'm making next :)

    Reply

  2. Stephie says

    This looks so good. I need this. And, roast all the veggies!

    Reply

  3. Francesca says

    Guessing no leftovers for 3?? :D

    Reply

  4. Linda says

    So if i put half over the first noodle and 2nd have over the 2nd noodle, does it just end with a noodle on top or should the veggies and cheese be divided into three portions to end with veggies and cheese on top? Looks amazing. have the recipe in my purse to by the ingredients on my way home.

    Reply

    • Christina Lane says

      Good call--no, it ends with veggies and cheese on top, then cover with foil. A bare noodle will burn.

      Reply

  5. Mia says

    It's nice way to add a lot of vegetables to your diet. Looks delicious and it's still lasagna :D

    Reply

  6. Jennie @themessybakerblog says

    There's no resisting roasted veggies smothered in cheese between layers of pasta. Since this dish is fairly healthy, I don't have to feel bad about losing my self control.

    Reply

  7. Michelle { A Latte Food } says

    I have a real thing for lasagna. And cheese. And veggies smothered in cheese. Can we just say win/win/win? Because this is it. LOVE!

    Reply

  8. Alexandra says

    Made this last night with changes and it was AMAZING. Instead of the recommended veg, we used 1 c. roasted butternut, 1/2 c. roasted carrot, 2.5 c. of good frozen spinach and the 1/2 roasted red pepper. Also I don't like goat cheese so I used 1 oz. of feta and 2 oz. of part skim ricotta. Incredibly tasty. Enjoy.

    Reply

  9. Carla says

    Can this be made the day before?

    Reply

    • Christina Lane says

      Yes :)

      Reply

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