Lasagneille

Lasagneille is a culinary term used in some Italian and francophone contexts to refer to a small, single-serving version of lasagna. Whereas traditional lasagna is typically prepared in a large dish that is cut into portions, lasagneille is assembled as compact portions that can be baked in individual ramekins or a small baking dish. The dish retains the core components of lasagna— sheets of pasta, a sauce such as ragù or tomato-based sauce, and a cheese element like béchamel, ricotta, and grated cheese — but the proportions are adjusted for a quicker cook time and easier serving.

Origin and usage: The term is not standardized and appears sporadically in cookbooks and restaurant menus. It may reflect a regional practice or a French-influenced naming convention for miniature pasta dishes. In some contexts, lasagneille may refer to small rectangles of lasagna cut from a larger sheet and cooked briefly to finish.

Preparation: Miniature sheets or portions are layered with sauce and cheese in tiny dishes, typically two to four layers, then baked until tender and golden on top. The dish is often served as an appetizer or a main course accompanied by a simple salad.

Variations: Variants follow the same logic as lasagna and include meat ragù with béchamel, or vegetable-forward fillings such as tomato, spinach, mushrooms, and ricotta. Regional interpretations may incorporate seafood or regional cheeses.