Lasagne, Lagane, Laganelle

In Naples this wide, flat sheet of semolina-and-water pasta is called laganelle, the name used by the Romans, although it is not known whether in ancient times the pasta was fried, baked or boiled. In Campania lasagne is called lagane, in Calabria laganedde and in Basilicata, laane. Whatever the name used to describe it, lasagne is a long sheet of pasta rolled to a thickness of about 1 mm (1/24 inch) and cut in widths of about 3 cm (1¼ inches), although laganelle are just 1 cm (½ inch) wide. Lagane, like lasagne, is layered with mozzarella, tomato sauce and plenty of freshly grated aged Pecorino or ricotta salata, and sometimes even salami. To help make the layers and produce a lighter and more airy dish, some lasagnes are given a curled or corrugated edge; these are known as lasagna riccia, which are 35 mm (1½ inch) wide, and lasagnetta doppio riccio (half as wide) a smaller curly-edged lasagne.