Italian-American · main

Veggie-Packed Skillet Lasagna

Veggie-Packed Skillet Lasagna reads umami 6.6, richness 5.1 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Italian-American main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.3 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 2.2 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 5.7 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.6 · Richness 5.1 · Salinity 4.7 · Allium 4.1 · Herbaceous 3.2 · Earthy 3.0 · Sweetness 2.8 · Funk & Ferment 2.1 · Nutty 2.0 · Sourness 1.9 · Fruity 1.8 · Floral 1.5 · Bitterness 1.5 · Warm Spice 1.4 · Citrus 1.1 · Heat 0.7

What's in it (16)

• olive oil — 27 g
• yellow onion — 110 g
• cremini mushrooms — 227 g
• zucchini — 100 g
• garlic — 9 g
• salt — 5 g
• black pepper — 3 g
• tomatoes — 794 g
• vegetable broth — 355 g
• lasagna noodles — 227 g
• baby spinach — 142 g
• fresh ricotta — 425 g
• egg — 100 g
• parmesan cheese — 114 g
• shredded mozzarella — 227 g
• basil — 7 g

Time & effort: about 40 min (35 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 109.7 kcal, 6.2 g protein, 4.9 g fat, 10.3 g carbs

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

How it's cooked (9 steps)

1. Heat the olive oil in a 12-inch broiler-safe skillet over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and both are deeply browned, 8-9 minutes.
2. While the vegetables cook, in a medium bowl stir together the ricotta, egg, and 1/2 cup of the Parmesan until smooth; set aside.
3. Add the zucchini, garlic, salt, and pepper to the skillet; cook, stirring, until the zucchini is just softened, 3-4 minutes.
4. Stir in the crushed tomatoes and vegetable broth, scraping up any browned bits from the bottom of the skillet, and bring to a simmer.
5. Nestle the broken noodle pieces into the sauce so they're fully submerged, cover, and simmer, stirring once halfway through, until the noodles are tender, 13-15 minutes.
6. Uncover and stir in the spinach a handful at a time until wilted, about 2 minutes. Taste and add more salt if needed.
7. Remove the skillet from the heat. Dollop the ricotta mixture over the surface in large spoonfuls, then scatter the mozzarella and the remaining 1/2 cup Parmesan over the top.
8. Heat the broiler. Broil the skillet 6 inches from the heat until the cheese is melted and deep golden in spots, 3-4 minutes, watching closely so it doesn't scorch.
9. Let the lasagna rest 5 minutes, scatter with basil, and serve directly from the skillet.

Dishes with a similar flavor shape

• Mushroom and Spinach Manicotti — Italian-American
• Eggplant Parmesan — Italian-American
• Ribollita — Italian
• Chicken Sorrentino — Italian-American
• Skillet Chicken and Wild Mushroom Risotto — Italian-American

Keep reading: what umami, richness, salinity 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.