Lasagne

Long, broad rectangles of dough usually made with egg and perhaps spinach. They may be cut with a knife or a fluted pastry wheel. They are often baked with meat sauces and besciamella or served with cheese, vegetable, or herb sauces such as pesto. In some parts of Italy lasagne with fluted edges are called lasagne ricce or reginelle, which loosely translated means queen or belle (as in “of the ball”). Known as lagana, it was popular in ancient Rome.