Sheets of pasta which are layered with sauce and cheese and baked au gratin. Meat, fish, shellfish, and vegetables are all used as fillings for this dish. Recipes from northern Italy are simple preparations consisting of little more than sauce and cheese. Contrary to this is lasagna al forno, filled with a rich bolognese sauce. Southern Italian versions are more elaborate calling for the addition of sausages, mushrooms, and anything else they may have on hand.
Wide, flat ribbon-shaped pasta sheets. Normally precooked and then baked in the oven between layers of sauce and ricotta cheese.
A wide, flat pasta noodle with a ruffled or plain edge. Also a dish prepared using the lasagna noodle with various cheeses, and a tomato sauce. A meat is sometimes included. The plural of "lasagna" is "lasagne."
Pasta in wide, flat strips.
Lasagne, also lasagna, (pronounced ), is both a form of pasta in sheets (often rippled in North America and other countries, though seldom so in Italy) and also a dish, sometimes named Lasagne al forno (meaning "Lasagne in the oven") made with alternate layers of pasta, cheese, and sometimes ragù (a meat sauce). While it is traditionally believed to have originated in Italy, evidence has come to light suggesting that a very similar meal known as "loseyns" (pronounced 'lasan') was eaten in the court of King Richard II of England in the 14th Century. The recipe was also featured in the first cookbook ever written in England.