Lasagna (singular, Italian pronunciation: [laˈzaɲa]; plural lasagne [laˈzaɲe] but always spelled lasagne in Italy and UK) is both a form of pasta in sheets (sometimes rippled, though seldom so in Northern Italy) and also a dish, sometimes named lasagne al forno (meaning "oven-cooked lasagne") made with alternate layers of pasta, cheese, and often ragù (a meat sauce) or tomato sauce.
The word lasagna, which originally applied to a cooking pot, now...
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Lasagna (singular, Italian pronunciation: [laˈzaɲa]; plural lasagne [laˈzaɲe] but always spelled lasagne in Italy and UK) is both a form of pasta in sheets (sometimes rippled, though seldom so in Northern Italy) and also a dish, sometimes named lasagne al forno (meaning "oven-cooked lasagne") made with alternate layers of pasta, cheese, and often ragù (a meat sauce) or tomato sauce.
The word lasagna, which originally applied to a cooking pot, now simply describes the food itself.
Some recipes call for more than one cheese, most often ricotta and mozzarella. Mozzarella is made in the south of Italy, so the use of these two cheeses is typical of lasagne made in Naples or further south.
Lasagne alla Bolognese uses only Parmigiano Reggiano, Bolognese sauce and nutmeg flavored béchamel sauce (besciamella). Classic Bologna lasagne should be made with Lasagne verdi (green lasagne) which is egg pasta with added spinach, although in other towns of Emilia-Romagna, the lasagne need not be green....
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