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Roasted Vegetable Lasagne

A lasagne layered with roasted courgettes, peppers, onions, leeks, tomatoes, and a creamy cheese sauce.

From the Recipes Wiki (Fandom) · 20 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Roasted Vegetable Lasagne

Oven200 °C, then 175 °C

Ingredients

Directions

Roast the vegetables

  1. Preheat the oven to 200 °C.

  2. Place courgettes, red and green pepper, onions, leeks, and tomatoes on a baking sheet. Cover with olive oil and crushed garlic and mix so the vegetables are coated.

  3. Roast in the oven for 30–40 minutes until the vegetables are soft and slightly browned at the edges.

Make the sauce

  1. While the vegetables roast, prepare the sauce: place flour, butter, milk, mustard, salt, and pepper in a saucepan and whisk over low‑medium heat until the sauce boils and thickens.

  2. Once the sauce boils and thickens, reduce the heat to low and cook for 1 minute, stirring constantly to prevent sticking.

  3. Remove the sauce from the heat and add the cheese, stirring until melted.

  4. Add basil and coriander to the sauce.

Layer and bake

  1. Reduce the oven temperature to 175 °C.

  2. In a baking dish, layer a third of the roasted vegetables.

  3. Add a third of the sauce over the vegetables.

  4. Sprinkle a third of the cheddar cheese over the vegetables.

  5. Add a layer of lasagne sheets over the layers; snap sheets if needed to cover the layers.

  6. Repeat the layering technique a second time.

  7. For the third layer, add the last third of vegetables, then the last layer of lasagne sheets, and top with the last third of sauce.

  8. Bake for 30–35 minutes until the top is golden and crisp.

Nutrition, whole recipe (rough)

1170Calories
39 gProtein
54 gFat
133 gCarbs

Counts 15 of 17 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Cheddar Cheese1 oz (28g)113
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Mustard1 tsp (5g) yellow3
Basil5 leaves fresh (2.5g)1
Salt1 tsp (6g)0
Saucenot in our table0
Coriandernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Onion + leektop 4% of all pairs
    Smell alikestrong
    Cooked together1,326 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs (in the method)
placeholder
Plain flour
Thickens the milk into a smooth white sauce when cooked with butter.
Butter
Enriches the sauce and helps the flour form a smooth roux.
Cheddar cheese
Melts into the sauce and browns on top to give a golden, savoury crust.
Olive oil
Coats the vegetables so they roast and soften rather than dry out.
Goats cheese
Adds a tangy, creamy note that contrasts with the sweet roasted vegetables.

The step that matters

Cooking the sauce until it boils and thickens. Flour only thickens fully once the sauce reaches a boil and is cooked briefly, so stopping early leaves it thin. Constant stirring over low heat prevents lumps and sticking on the pan base.

Swap the leek

How well each one fits the dish's main ingredients (pepper, onion, tomato, garlic, clove, olive, cheddar cheese):

  1. Capsicumfits better
  2. Chivefits better
  3. Broccolifits better
  4. Leekthe original

Fit is the average pairing score against pepper, onion, tomato, garlic, clove, olive, cheddar cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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