Editing Lasagna (section)

==Variations==

===Pasta===
Mass-produced lasagne with a ruffled edge is called ''lasagna riccia'', ''doppio festone'', ''sciabò'', and ''sciablò''.<ref name="De Vita">Oretta Zanini De Vita. ''Encyclopedia of Pasta''. University of California Press, 2019. [https://books.google.com/books?id=dWo9EAAAQBAJ&pg=PA148 p. 148.] {{ISBN|9780520322752}}.</ref> In the [[Veneto]], factory-produced ''lasagne'' are called ''bardele'' or ''lasagnoni''.<ref name="De Vita" /> Narrower ''lasagne'' are ''mezze lasagne'', and if with a ruffled edge, ''mezze lasagne ricche''.<ref name="De Vita" /> Similar pastas are the narrower ''[[lasagnette]]'' and its longer cousin, the ''[[lasagnotte]]'' (''cappellasci'' [''sic''] in [[Liguria]]<ref name="De Vita" /><ref>Gaetano Frisoni. "Cappellasci" entry in ''Dizionario moderno genovese-italiano e italiano-genovese''. A. Donath, 1910. [https://books.google.com/books?id=uAQW6kzn76AC&pg=PA65 p. 65.]</ref>), as well as the ''sagne'' of [[Salento]] (the "heel" of the Italian "boot"),<ref name="De Vita" /> and ''lagana'' in the remainder of [[Apulia]].<ref name="De Vita"/>

===Dish===
[[File:Meaty Lasagna 8of8 (8736299782).jpg|thumb|250px|''Lasagne al forno'']]
The lasagna of [[Naples]], ''lasagne di Carnevale'', is layered with local [[sausage]], small fried [[meatball]]s, [[hard-boiled eggs]], [[ricotta]] and [[mozzarella]] cheeses, and sauced with [[Neapolitan ragù]], a meat sauce.<ref name="delconte">{{cite book |last=Del Conte |first=Anna |title=Gastronomy of Italy |date=1 December 2013 |isbn=978-1862059580 |publisher=Pavilion }}</ref>

''Lasagne al forno'', layered with a thicker [[ragù]] and [[béchamel sauce]] and corresponding to the most common version of the dish outside Italy, is traditionally associated with the [[Emilia-Romagna]] region of Italy. Here, and especially in its capital, [[Bologna]], layers of lasagna are traditionally green (the colour is obtained by mixing spinach or other vegetables into the dough)<ref>{{Cite web|title=Lasagne – die Teigplatte|url=https://www.italienische-nudeln.de/pasta-sorten/lasagne/|language=de|access-date=24 August 2021}}</ref> and served with ragù (a thick sauce made with onions, carrots, celery, finely ground pork and beef, butter, and tomatoes),<ref>{{Cite book|title=Regional Italian cuisine: typical recipes and culinary impressions from all regions|last1=Hess|first1=Reinhardt|last2=Sälzer|first2=Sabine|publisher=Barron's|year=1999|isbn=9780764151590|oclc=42786762}}</ref><ref>Root, Waverley. ''The Cooking of Italy''. New York: Time-Life, 1968. Print.</ref> béchamel sauce, and [[Parmesan|Parmesan cheese]].<ref>{{cite web |url=https://www.italianrecipebook.com/lasagna-al-forno-no-boil/ |title=Lasagna Al Forno |date=December 11, 2021 |website=Italian Recipe Book |author=Svitlana |access-date=February 12, 2025}}</ref><ref>{{cite web |url=https://www.foodnetwork.com/recipes/tyler-florence/lasagna-al-forno-recipe-1908136.html |title=Lasagna al Forno | website=[[Food Network]] |first=Tyler |last=Florence |author-link=Tyler Florence |access-date=February 12, 2025}}</ref>

In other regions, lasagna can be made with various combinations of ricotta or mozzarella, [[tomato sauce]], meats (such as ground beef, pork, veal or chicken), and vegetables (such as spinach, zucchini, olives, and mushrooms), and the dish is typically flavoured with [[wine]], [[garlic]], [[onion]], and [[oregano]]. In all cases, the lasagne are baked (''[[al forno]]'').{{Cn|date=February 2025}}

Traditionally, pasta dough prepared in [[southern Italy]] used [[semolina]] and water; in the [[Northern Italy|northern regions]], where semolina was not available, [[flour]] and [[Eggs as food|eggs]] were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is [[durum wheat]], industrial lasagne are made from durum wheat semolina.<ref>{{cite journal
| date         = 9 February 2021
| title        = Decreto del Presidente della Repubblica n. 187
| trans-title  = Presidential Decree n. 187
| url          = https://www.pasta-unafpa.org/public/unafpa/pdf/ITALIA.pdf
| language     = Italian
| journal      = Gazzetta Ufficiale della Repubblica Italiana
| volume       = 117
| page         = 5
| via          = translation by Union of the Organizations of Manufacturers of Pasta Products in the E.U.
| access-date  = 22 June 2022
| url-status   = live
| archive-url  = https://web.archive.org/web/20220618064417/https://www.pasta-unafpa.org/public/unafpa/pdf/ITALIA.pdf
| archive-date = 18 June 2022
| quote        = 
}}</ref>