Yes, guys, we’re still doing well with our #MarinatedResolutions of healthy eating! As you probably know, I am Italian. This means that I love pasta and eat it way too much. I make a pretty meaaaaaan meaty lasagna with all the trimmings. But we’re not thinking about that right now. We’re thinking about vegetables! And health! And also cheese, because there’s a damn lot of cheese in this. Hey, we can’t cut all the corners, right? Treat yourself to some delicious vegetables covered in cheese because that’s the only way vegetables should ever be consumed. 

Vegetable Lasagna with Goat Cheese

Yields: 6-8 servings

Prep time: 40 minutes 


1 eggplant

2 zucchini 

1 bag baby spinach

2 red peppers

1 clove garlic

1/2 vidalia onion  

4 Tbs butter

4 Tbs flour 

1 cup skim milk 

1/2 cup herbed goat cheese 

1/4 cup parmesan cheese 

Olive oil

Salt & Pepper


Preheat your oven to 350 degrees. 

Start by chopping up all your eggplant and zucchini. You want nice thick slices of both so they don’t whither into nothingness when they go in the oven.

Place the eggplant on a baking sheet and drizzle olive oil, salt, and & pepper on both sides. Roast in the oven for 15 minutes and pull out promptly. Now we have our sliced zucchini, roasted eggplant, and spinach all ready for layering.

For the sauce we’re going to be making a fun, red pepper alfredo. Start by chopping up the red peppers, onions, and garlic. Sauté until fragrant and veggies are softened. Remove from pan and just put into a bowl on the side.

In the same pan, add the butter and flour and whisk so we can start making the roux. Once it’s combined, add the skim milk and whisk until thickened. Add the pepper and half the amount of parmesan cheese. Whisk until melted. Add about 1/8th cup of the goat cheese and whisk until melted. Put the peppers and onions back into the sauce and stir to combine. Take off the heat once creamy. If it’s too thick, feel free to add a touch more milk to thin it out. 

Let’s start layering! In a 9x9 baking dish, start by scooping a spoonful of sauce on to the bottom to coat. Then put a layer of the roasted eggplant, a layer of zucchini on top of that, and then a couple handfuls of fresh spinach. Top that off with more sauce and, of course, another sprinkling of parmesan cheese and crumbled goat cheese. Repeat these layers 3-4 times, until the baking dish is full or until you run out of vegetables. The top should have the remaining sauce and cheeses and look like this:

Cover that up with foil and put in the oven for 20-30 minutes, until golden brown and deliciously melty. When you take it out of the oven, be careful to not exactly serve it immediately. The sauce and the juices need to set a little bit, just like a regular lasagna. Trust me, the more you wait the better the product will be. I made the mistake of digging in too soon and got a bit of a gloopy mess. But it was still delicious! Trust. Vegetables and cheese will never, ever fail you.