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By Fred Plotkin
Published 1989
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 βof the ballβ). Known as lagana, it was popular in ancient Rome.
Β© 1989 Fred Plotkin. All rights reserved.
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