Lasagne

Lasagne is a traditional Italian pasta dish consisting of wide, flat sheets of pasta layered with fillings and baked. The most common components are a meat-based ragù, a béchamel sauce (besciamella), and grated cheeses such as Parmigiano-Reggiano. In classical Italian versions, the dish is assembled in layers with a ragù and béchamel, then topped with cheese.

Regional varieties: In Emilia-Romagna and Marche, Lasagne alla Bolognese uses ragù and béchamel with Parmigiano-Reggiano; ricotta is less typical. In southern Italy, variations may include ricotta or mozzarella and eggs in the filling, and sometimes a tomato-forward sauce. A spinach-infused version is known as lasagne verdi.

Preparation: The dish is assembled in a baking dish in alternating layers of pasta, sauce, and cheese, then baked until bubbling and lightly browned. It is typically cooked at about 180–200°C (350–400°F) for 30–45 minutes, and allowed to rest briefly after removing from the oven.

History: References to lasagne date to medieval Italy, and the term derives from the Latin lasanum (cooking pot) via Greek. The version with ragù and béchamel is especially associated with the Emilia-Romagna region, notably Bologna and Modena, and has spread to other regions and the wider world.

Global presence: Today lasagne appears in many cuisines, with countless regional and modern variations, and remains one of the most widely recognized Italian dishes.