Italian-American · main

Lasagna Bolognese

Lasagna Bolognese reads umami 9.5, richness 8.2 and salinity 5.2 on Palate's 0–10 flavor X-ray — a Italian-American main, about 3 hr 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 10.0 / 10
• Sweet & Fruity — 5.2 / 10
• Sour & Bright — 2.3 / 10
• Bitter & Earthy — 2.2 / 10
• Rich & Fat — 9.0 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 9.5 · Richness 8.2 · Salinity 5.2 · Sweetness 4.7 · Allium 3.7 · Nutty 2.6 · Funk & Ferment 2.2 · Sourness 2.2 · Warm Spice 1.9 · Earthy 1.9 · Fruity 1.8 · Heat 1.5 · Smoke 1.4 · Herbaceous 1.3 · Bitterness 1.1 · Floral 0.7

What's in it (16)

• pancetta — 113 g
• yellow onion — 110 g
• carrot — 60 g
• garlic — 12 g
• beef — 454 g
• sweet italian sausage — 227 g
• tomato paste — 44 g
• tomatoes — 794 g
• regular milk — 946 g
• unsalted butter — 82 g
• all-purpose flour — 40 g
• freshly ground nutmeg — 1 g
• lasagna noodles — 255 g
• parmesan cheese — 284 g
• shredded mozzarella — 227 g
• salt — 7 g

Time & effort: about 3 hr 37 min (3 hr 17 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 222.2 kcal, 18.2 g protein, 8.1 g fat, 22.8 g carbs

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

How it's cooked (11 steps)

1. Render the pancetta in a large Dutch oven or heavy pot over medium heat until the fat runs clear and the edges crisp, 5-6 minutes. Add the onion and carrot and cook, stirring, until softened, 6-8 minutes, then stir in the garlic and cook until fragrant, about 1 minute.
2. Add the ground beef and Italian sausage, raise the heat to medium-high, and break the meat apart with a spoon; cook until no pink remains and the edges begin to brown, 8-10 minutes.
3. Pour in 1 cup of the milk and simmer, uncovered, until it reduces and coats the meat, 8-10 minutes — this is what keeps the ragu tender instead of dry.
4. Stir in the tomato paste and cook until it darkens and smells toasty, about 2 minutes. Add the crushed tomatoes and half the salt-and-pepper mixture, and bring to a simmer.
5. Partially cover and cook over low heat, stirring occasionally, until deeply thickened and rust-colored, about 105 minutes.
6. While the ragu simmers, make the béchamel: melt the butter in a medium saucepan over medium heat, whisk in the flour, and cook, whisking constantly, until pale and bubbling, 1-2 minutes.
7. Gradually whisk in the remaining 3 cups of milk and cook, whisking, until thickened enough to coat the back of a spoon, 6-8 minutes. Off the heat, stir in the nutmeg, 1 cup of the Parmesan, and the remaining salt and pepper.
8. Preheat the oven to 375°F. Spread a thin layer of ragu in the bottom of a 9x13-inch baking dish, then layer noodles, ragu, béchamel, and a sprinkle of Parmesan; repeat twice more.
9. Top with a final layer of noodles, the remaining béchamel, the remaining ragu dotted over the surface, the mozzarella, and the remaining Parmesan.
10. Cover tightly with foil and bake until bubbling at the edges, 25 minutes, then uncover and bake until the top is deeply golden, 20-22 minutes more.
11. Let the lasagna rest 20 minutes before slicing — this is what keeps the layers from sliding apart — then cut into squares and serve.

Dishes with a similar flavor shape

• Sunday Sauce with Braised Meatballs — Italian-American
• Baked Stuffed Peppers with Sausage and Rice — Italian-American
• Shepherd's Pie with Cheddar Mashed Potato Top — American
• Beef and Ricotta Meatball Bake with Garlic Toast — Italian-American
• Spicy Sausage and Tortellini Soup — Italian-American

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

See how this dish fits your palate — take the short taste test →

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