Roasted Vegetable Lasagna for Two

Preheat the oven to 400 F.

Chop the cauliflower, zucchini, mushrooms, and bell pepper into slightly larger than bite-sized pieces, and place them on a large rimmed sheet pan. Drizzle with olive oil and sprinkle generously with salt, pepper and oregano. Toss with your hands and spread into an even layer. Roast veggies for 20 minutes, stirring after 10 minutes. The vegetables are done when the edges start to caramelize. Remove from oven and set aside. Turn the oven down to 350 F.

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 a dash of salt and pepper and the nutmeg. The sauce will thicken and coat the back of a spoon. Remove from heat.

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 and place 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 ladle of sauce. Repeat with the remaining ingredients.

Cover the lasagna with foil (don’t skip this step) and bake in the oven for 25-30 minutes, checking on it halfway through to see when the noodles have cooked. Serve hot.