Vegetable Lasagna for two. A small batch of lasagna for two people made with roasted vegetables.
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.
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 with this Vegetable Lasagna for Two.
Roasted Vegetable Lasagna
A small batch of lasagna for two, made in a loaf pan.
- 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
- 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.
Amount Per Serving: Calories: 650Total Fat: 37gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 58mgSodium: 638mgCarbohydrates: 61gFiber: 8gSugar: 12gProtein: 23g
Hey girl- that looks and sounds good!! I need to eat more veggies!! And my husband to!
Erin @ Miss Scrambled Egg says
I love the idea of this lasagna; this will be a crowd pleaser for my boyfriend as well because he's disgusted by ricotta. Goat cheese is a great substitute for ricotta and it compliments these vegetables really nicely. Thank you!
Looks great, and while I'm not sure I could get my southern boy husband to eat veggie lasagna; you just gave me a even more brilliant idea with the loaf pan. I can try this for myself and make him his regular, but instead of a regular loaf pan, why not put them in...wait for it...mini loaf pans! I know right, holy hannah! LOL! Have a great Day!
Jessica @ A Kitchen Addiction says
Love that your pared down lasagna. It always takes me and my husband forever to finish a pan! This looks so good!
Nicole - Coking for Keeps says
I'm on a giant vegetable kick lately, and well, I'm always on a pasta kick. And while we're at it, I might as well admit that I'm always on a cheese kick as well. So I'm not sure if I could share all this goodness with another.... Looks awesome!
Stefanie @ Sarcastic Cooking says
Oh girl, those roasted veggies are everything. I love this because it is faster than reggy giant lasagna, easier than reggy lasagna, aaaaand you don't have to let it sit to set up for a while before diving in. Oh and red foods are my jam too!
Jocelyn (Grandbaby cakes) says
You are totally winning at life and I wish I had an award to give you for this girlfriend! Bananas delish!
I am so with you on the never ending pan of lasagna..I can only do like two days of leftovers and then I'm done
for a few months..I need variety...I love this loaf pan size so doable.
I get jittery with happiness when I think of lasagna.
Did I just admit that online? But it's true. Especially when it has lots and lots of cheese.
And bechamel sauce. O bechamel sauce, I could (and did) eat you right out of the pan.
HUGE lasagna lover over here, if you can't tell :)
Thalia @ butter and brioche says
I definitely am making this roast vege lasagna for dinner tonight. Thanks for the delicious idea & recipe!