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Lasagne (/ləˈzænjə/ or /ləˈzɑːnjə/ or /ləˈsɑːnjə/, Italian pronunciation: [laˈzaɲɲe]) is the Italian (plural) name for the widest form of ribbon-shaped pasta as well as dishes made with it. In Italian, the singular lasagna refers to only a single piece of the pasta. Elsewhere, especially in English-speaking countries, lasagna is commonly (though ungrammatically) used to refer to baked dishes (known in Italy as lasagne al forno) prepared with this form of pasta .

The Pasta

Lasagne may be factory manufactured, or made at home.

Factory made lasagne

Factory lasagne are a form of pasta secca (“dry pasta”) which, according to Italian law, must be made from dough consisting exclusively of 100% durum wheat and water. Several manufacturers also offer a dried variety containing eggs as well (this must be labeled pasta all'uova.) Relatively recent innovations include whole wheat and gluten-free versions.^[1]

Home made lasagne

Historically, in the south of Italy (with Naples as the center), lasagne were originally made from dough which contained only semolina and water, a method still employed in some areas.

In the north lasagne were (and are) most often a form of pasta fresca ("fresh" pasta) made at home with la sfoglia, dough made from eggs and soft wheat flour (known in Italy as "00" or doppio zero). Some recipes call for small amounts of water and/or salt and/or olive oil, though this is not strictly traditional. Some cooks add a small proportion of semolina. Though this is also not traditional, some believe that it improves the texture.

Nowadays, la sfoglia is commonly used in the south as well as the north for home made lasagne.

Traditional sizes and shapes

There is no standard size for lasagne. Factory-made examples vary from about 2 inches to 3.5 inches in width, and from about 7 inches to 13 inches in length, depending on the manufacturer. Home-made lasagne are cut according to the tradition and whim of the individual maker.

Lasagne lisce ("smooth" lasagne) is the simplest shape, consisting merely of rectangles (or more rarely squares) of flat, smooth pasta. This shape can be produced commercially either by extrusion through a bronze die, or by extrusion through a pair of rollers. At home, it can be made with a MORE MORE MORE. (commercially or with a home pasta machine).

Lasagne ricce ("curly" lasagne) have ruffled edges which can be created only by extrusion through a bronze die. The central "ribbon" can be either smooth or slightly ribbed (depending on the manufacturer). In Italy, this shape is also sometimes called doppio festone ("double swag").

Mezze lasagne ("half" lasagne) refers to a form approximately half the width of ordinary lasagne, about 1.5 inches. They may be smooth or ruffled (depending on the maker).

Lasagnette ("little" lasagne) are approximately one-half inch wide. The smooth form is virtually identical to fettuccine; the curly form is also sometimes called mafaldine.

Sagne 'ncannulate ("tubular" or "hollow" lasagne) are an ancient specialty of Puglia. They are made at home by twisting lasagnette by hand into a loose spiral or, alternatively, wrapping them into a spiral around a cylinder (such as handle of a wooden spoon), then allowing them to dry before cooking.

Dishes containing lasagne

Lasagne are most commonly used to create baked dishes consisting of layers of the pasta alternating with tomato sauce and other ingredients. The generic Italian name for such dishes is lasagne al forno. The term lasagne imbottiti ("stuffed" lasagne) denotes versions with elaborate fillings. In some regions, lasagne are served as pasta asciutta: boiled, dressed with a sauce, and sprinkled with grated cheese, like other forms of pasta.

Lasagne alla napoletana

The traditional Neapolitan style of lasagne al forno is a rich and substantial dish originally associated with Carnival, the period immediately preceding Lent, and especially on Martedì grasso ("Fat Tuesday" or Shrove Tuesday or Mardi Gras).

The lasagne are parboiled (usually more firm than al dente), then placed in an earthenware dish in layers alternating with the rich meat-flavored tomato sauce known as ''ragù napoletano''. Nestled within the layers are other traditional ingredients, including ricotta, mozzarella, and Pecorino Romano or Parmigiano-Reggiano cheeses, as well as slices of sausage (previously cooked in the ragù) and tiny meatballs (polpettini) typically no larger than a hazelnut and made from a mixture of pork, veal, and beef.

Lasagne alla napoletana is the prototype of the elaborate versions popular outside Italy, especially the Italian-American version [IMMIGRANTS].

Lasagne bolognese

In northern Italy, especially in Emilia-Romagna, baked lasagne is a lighter dish than found in the south. Traditionally, it consists exclusively of layers of lasagne lisce (home-made from la sfoglia) alternating with layers of ragù bolognese (a rich meat sauce) and besciamella (béchamel sauce) seasoned with nutmeg. Generous sprinklings of Parmigiano-Reggiano are the only cheese included.

Sagne chine (Calabria)

In Calabria, a particularly rich version of lasagne imbottiti ("stuffed" lasagne) is called Sagne chine in the local dialect. In olden times, the pasta was traditionally home-made from durum flour and water (without eggs). ^[2] Nowadays, it is usually made with either commercial pasta or home-made egg pasta. The parboiled lasagne are layered in an earthenware dish and a scant quantity of meat-based tomato sauce and tiny meatballs. The distinctive feature is the inclusion of additional ingredients such as slices of hard-boiled egg, soft cheeses, mushrooms, artichoke hearts, and peas (to name the most common).

Sagne chine was traditionally served on La Pasquetta (Easter Monday), and frequently taken on picnics and eaten at [room temperature]. ^[3] (FN: Ruth Constantino, p.77f.)

Lasagne vincisgrassi or pincisgrassi (Le Marche)

This regional specialty was invented in 1799 by an anonymous chef from Macerata.

Lasagne primavera

Despite the Italian name ("springtime" lasagne), the dish is of American invention.

Lasagne cacate di Modica (Sicily)

The city of Modica, near the southern tip of Sicily, is the origin of a [PASTA ASCIUTTA] dish called lasagne cacate (literally, "pooped" lasagne). The lasagne are boiled in the ordinary way, then drained and dressed with a heavy meat sauce. Relatively large quantities of ricotta cheese are then squeezed through the hands and dropped onto the pasta and sauce. (This last step is said to be the source of the childishly vulgar name.) Originally associated with New Year's Day, the dish is now known and eaten all over Sicily during the Christmas season.

^ The specific composition of all commercial varieties of pasta is regulated by Italian law, the European Union, and/or the United States Food and Drug Administration, as applicable.
^ Root, Waverly (1977). The Food of Italy. New York, NY USA: Vintage Books. ISBN 0-394-72429-1.
^ Costantino, Rosetta (2010). My Calabria: Rustic Family Cooking from Italy's Undiscovered South. New York, NY USA: W. W. Norton. ISBN 978-0393065169.

[1] The specific composition of all commercial varieties of pasta is regulated by Italian law, the European Union, and/or the United States Food and Drug Administration, as applicable.

[RootItaly-2] Root, Waverly (1977). The Food of Italy. New York, NY USA: Vintage Books. ISBN 0-394-72429-1.

[Costantino-3] Costantino, Rosetta (2010). My Calabria: Rustic Family Cooking from Italy's Undiscovered South. New York, NY USA: W. W. Norton. ISBN 978-0393065169.

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