Italian · main
Lasagna al Forno
Lasagna al Forno reads umami 7.4, richness 6.0 and salinity 5.3 on Palate's 0–10 flavor X-ray — a Italian main, about 1 hr 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.2 / 10
- Sweet & Fruity — 2.5 / 10
- Sour & Bright — 1.5 / 10
- Bitter & Earthy — 1.6 / 10
- Rich & Fat — 6.6 / 10
- Aromatic & Spice — 2.2 / 10
The measured notes (of 18)
Umami 7.4 · Richness 6.0 · Salinity 5.3 · Funk & Ferment 2.6 · Sweetness 2.5 · Nutty 2.1 · Herbaceous 1.9 · Allium 1.9 · Earthy 1.5 · Sourness 1.5 · Warm Spice 1.3 · Bitterness 0.9 · Floral 0.8
What's in it (7)
- 12 fresh egg lasagna sheets
- 3 cups ragù Bolognese
- 3 cups béchamel sauce
- 3 oz Parmigiano-Reggiano, grated
- 1 tbsp unsalted butter
- salt to taste
- 1/4 tsp nutmeg
Time & effort: about 1 hr 15 min (30 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 233.9 kcal, 7.6 g protein, 5.8 g fat, 38.8 g carbs
Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Layer ragù, béchamel, and fresh pasta sheets in a buttered deep baking dish, repeating the layers and finishing with a thick béchamel layer and a blanket of Parmigiano.
- Dot with butter and bake covered, then uncovered until golden and bubbling at the edges.
- Rest 10 minutes before cutting.
Dishes with a similar flavor shape
- Tortellini in Brodo — Italian · Emilia-Romagna
- Chicken Fried Rice — Chinese-American
- Meatball Subs with Melted Provolone — Italian-American
- Egg Drop Fried Rice with Chicken — Chinese-American
- Beef and Snow Pea Stir-Fry — Chinese-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.