Roasted Vegetable Lasagna for Two



— 2 sticks unsalted butter.
— 1 large shallot – minced
— 1/2 cup all-purpose flour
— 4 cups whole milk
— 1-2 cups vegetable broth (low sodium)
— 1/2 teaspoon-freshly grated nutmeg
— Salt and white pepper to taste


— Melt butter in a large Dutch oven or other heavy sauce pot.  Once melted, whisk in flour,

whisking continuously until mixture is smooth and only tinged to a light golden color. Add

minced shallot.


Slowly whisk in milk and 1 cup of the broth. Continue stirring until mixture has thickened to

a smooth sauce.  Add nutmeg, salt and white pepper. Remove from heat and set aside until

ready to use. If sauce becomes too thick by that time, whisk in additional broth to thin




1-2 cups each-sliced eggplant, sliced red bell pepper, diced Spanish onion, sliced cremini mushrooms, 1 large zucchini – sliced lengthwise or in rounds, 6 large Roma tomatoes-sliced thick *4-6 cloves garlic


— Divide vegetables evenly between 2 foil-lined sheet pans in single layers. Drizzle evenly with good olive oil. Season with salt and pepper then roast in preheated oven until edges are crisp and browned.  Using a flat spatula move veggies around a bit then add garlic cloves about 20 minutes in. Continue roasting for another 15-20 minutes. Remove from oven and allow to cool the. Combine both sheets of vegetables to a large mixing bowl.



1 can artichoke hearts – drain
2 teaspoons Italian seasoning
1 (15-oz) container ricotta cheese
1 cup grated Parmesan cheese
1 ball mozzarella cheese-sliced
1 large egg
Salt & black pepper
4-5 tablespoons fresh basil-chiffonade
1/2 pound lasagna noodles-cooked according to package directions


— Gently add artichoke hearts to the large bowl of roasted vegetables. Stir in Italian seasoning then taste for additional salt and black pepper if needed.


In a small mixing bowl combine ricotta cheese, egg and 2 tablespoons of the basil. Season to taste with salt and pepper. Set aside.


To assemble: Spray a large loaf pan lightly, with non-stick spray. Then spoon bottom of pan with approximately 1/3 of the bechamel sauce. Lay two lasagna noodles on top of sauce (you may need to cut them to size), top with 1/3 of the roasted vegetable mixture, top that with dollops of the ricotta cheese (1/3rd) 1/3 of the sliced mozzarella. Repeat this pattern until you’ve done it 3 times. You should be near the top of the loaf pan but not at the top. Finish with remaining mozzarella cheese and Parmesan.


Place loaf pan on a clean sheet pan, to catch any spill over. Tear a piece of foil large enough to loosely cover pan, spray one side lightly with non-stick spray and cover lasagna. Bake covered in 400 degree oven for about 20 minutes then remove foil and bake another 10 minutes.

Lasagna should be bubbling and lightly browned.  Remove from oven and allow to cool for 10-15 minutes then garnish with remaining basil chiffonade.