Lasagne

Lasagne means both wide sheets of pasta and the dish layered and baked from them. The sheets may be flat or have rippled edges (lasagne ricce). Elsewhere in Italy the baked dish has other names – in Verona it is called pasticcio.

For lasagne verdi alla bolognese, whose recipe the Bologna delegation of the Accademia Italiana della Cucina proclaimed on 28 May 2003 and lodged with the Chamber of Commerce on 4 July 2003, cooked, squeezed and chopped spinach is worked into a dough of 00 flour and eggs. Thin sheets are layered at least six deep with ragù, béchamel, Parmigiano and flakes of butter, then baked for about 25–30 minutes at 180 °C. According to the recipe, yellow or white pasta does not make the Bolognese version.

Other regions have their own, different versions.