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Roasted Vegetable Lasagna

Roasted Vegetable Lasagna reads umami 5.6, richness 4.9 and sweetness 4.4 on Palate's 0–10 flavor X-ray — a Italian main, about 1 hr 49 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.2 / 10
• Sweet & Fruity — 5.0 / 10
• Sour & Bright — 2.1 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 5.6 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 5.6 · Richness 4.9 · Sweetness 4.4 · Salinity 4.0 · Herbaceous 3.5 · Allium 3.1 · Earthy 2.9 · Nutty 2.3 · Funk & Ferment 2.0 · Fruity 2.0 · Bitterness 1.9 · Sourness 1.7 · Floral 1.7 · Warm Spice 1.4 · Citrus 1.3 · Heat 0.7

What's in it (16)

• eggplant — 454 g
• zucchini — 454 g
• red bell pepper — 100 g
• yellow bell pepper — 100 g
• red onion — 110 g
• olive oil — 68 g
• salt — 5 g
• black pepper — 3 g
• garlic — 9 g
• marinara sauce — 680 g
• fresh ricotta — 425 g
• egg — 100 g
• parmesan cheese — 85 g
• basil — 15 g
• lasagna noodles — 900 g
• mozzarella cheese — 227 g

Time & effort: about 1 hr 49 min (1 hr 34 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 223.6 kcal, 7.7 g protein, 7.1 g fat, 32.3 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Heat the oven to 425°F. Toss the eggplant, zucchini, bell peppers, and red onion with 4 tablespoons of the olive oil, 1/2 teaspoon of the salt, and the black pepper; spread in a single layer across two rimmed baking sheets. Roast until the vegetables are tender and browned at the edges, 28-32 minutes, stirring once halfway through and swapping the sheets top to bottom.
2. While the vegetables roast, warm the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 45 seconds to 1 minute.
3. Pour in the marinara sauce and the remaining 1/2 teaspoon salt; simmer, stirring occasionally, until slightly thickened, 6-8 minutes. Remove from the heat.
4. In a medium bowl, whisk together the ricotta, egg, 1/4 cup of the Parmesan, and the basil until smooth.
5. Reduce the oven to 375°F. Spread 3/4 cup of the tomato sauce over the bottom of a 9x13-inch baking dish. Layer 3 noodles over the sauce, followed by half the ricotta mixture (dollop, then spread gently), half the roasted vegetables, 1 cup of sauce, and 2/3 cup of the mozzarella.
6. Repeat the layering once more: 3 noodles, the remaining ricotta mixture, the remaining roasted vegetables, 1 cup of sauce, and 2/3 cup mozzarella. Top with a final layer of 3 noodles, the remaining sauce, the remaining mozzarella, and the remaining 1/2 cup Parmesan.
7. Cover the dish tightly with foil, tenting it slightly so it doesn't touch the cheese, and bake until the noodles are tender when pierced with a knife, 30-35 minutes.
8. Uncover and continue baking until the top is deeply golden and bubbling at the edges and the center reaches 165°F, 20-25 minutes more.
9. Let the lasagna rest, uncovered, 15 minutes before slicing — this lets the layers set so they hold together when cut.
10. Scatter with extra basil and serve.

Dishes with a similar flavor shape

• Eggplant Parmesan — Italian-American
• Chicken Parmesan Stuffed Peppers — Italian-American
• Ribollita — Italian
• Couscous with Seven Vegetables (Couscous Bidawi) — Moroccan
• Veggie-Packed Skillet Lasagna — Italian-American

Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.