Roasted Vegetable and Goat Cheese Lasagna



Just because you are vegetarian doesn't mean you have to forego lasagna. Featuring roasted seasonal vegetables and goat cheese, each bite of this creamy lasagna will have you sighing with pleasure.


  • 3 lasagna noodles (fresh, depending on the size of the plate and the number of people)
  • 1 eggplant
  • 1 zucchini
  • 1 sweet potato
  • 2 carrots
  • 2 parsnips
  • 1/4 cup coconut oil (or any vegetable oil)
  • 1/2 teaspoon curry
  • 1 garlic clove
  • 1 cup tomato sauce
  • 1 teaspoon chipotle
  • 40 milliliters cream
  • 35 milk
  • 90 grams flour
  • 1/2 teaspoon nutmeg
  • cheese (Tomme, grated)
  • 100 grams fresh goat cheese (crumbled)
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    1. Preheat oven to 350 degrees Fahrenheit.
    2. Cut eggplant, sweet potato, carrots, and parsnips into thin slices. Place slices on a baking pan.
    3. Melt the coconut oil, and mix with curry. Season with salt and pepper. Pour the mixture evenly over the vegetables. Roast in the oven for about 15 minutes.
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