Lasagne
Baked lasagne
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| Type | Pasta |
|---|---|
| Course | Main |
| Place of origin | Italy |
| Region or state | Campania, Naples |
| Serving temperature | Hot |
| Main ingredients | Durum wheat |
| Variations | Lasagnette |
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Lasagne (/ləˈzænjə/ or /ləˈzɑːnjə/ or /ləˈsɑːnjə/, Italian pronunciation: [laˈzaɲɲe], singular lasagna) are wide, flat-shaped pasta, and possibly one of the oldest types of pasta. The word "lasagne", and, in many non-Italian languages, the singular "lasagna", can also refer to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.
Lasagne originated in Italy, traditionally ascribed to the city of Naples (Campania), where the first modern recipe was created in the Middle Ages and published in Liber de Coquina (The Book of Cookery), and became a traditional dish. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, Parmigiano-Reggiano, and chopped hard boiled eggs. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms), and typically flavored with wine, garlic, onion, and oregano. In all cases, the lasagne are oven-baked.
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