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 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. 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.
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.
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!
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
- 1 cup cauliflower florets (1/2 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
- 3/4 teaspoon dried oregano
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 teaspoon freshly grated nutmeg
- 3 no-boil lasagna noodles
- 1/2 cup chewy sun-dried tomatoes (not in oil)
- 2 ounces soft goat cheese, crumbled
- Preheat the oven to 400.
- 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.
- Roast for 20 minutes, stirring after 10 minutes. The vegetables are done when the edges start to caramelize.
- Turn the oven down to 350.
- 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.
- 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.
- Once the vegetables are done, grab your 9 x 5 x 3" loaf pan and lightly spray it with oil.
- Ladle a few tablespoons of the white sauce in the bottom, placing a no-boil noodle on top.
- 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.
- Repeat with all remaining ingredients.
- 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.