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Lasagne

Layers of flat pasta baked with ragù (meat sauce), béchamel and cheese — the classic version comes from Bologna.

Quick facts

Cuisine
Italian
Origin
Emilia-Romagna (Bologna), Italy
Also known as
lasagna, lasagne al forno, lasagne alla Bolognese
Dietary
  • contains gluten

AI summary

Summarizing…

Lasagne is flat pasta baked in layers with sauce, béchamel and cheese. The definitive version, lasagne alla Bolognese, comes from Bologna in Emilia-Romagna.

What it actually is

Sheets of flat egg pasta are layered with a slow-cooked meat ragù, creamy béchamel and grated Parmesan, then baked (al forno) until the top is golden and the edges crisp. Green (spinach) pasta is traditional in Bologna; vegetable and tomato-only versions are common elsewhere.

How it's served

  • In squares, hot from the oven, so the layers hold.
  • As a first course (primo) or a main.
  • Rested a few minutes before cutting so it sets.

Writing it on a menu

  • Name the sauce: meat ragù, vegetable, or seafood.
  • Offer and label a vegetarian version (spinach, mushroom) — it is often expected.
  • Note it contains gluten and dairy.

Typical ingredients

  • flat pasta sheets
  • ragù (meat sauce)
  • béchamel
  • Parmesan
  • mozzarella

Frequently asked questions

What is Lasagne?
Lasagne is a baked pasta dish of flat sheets layered with sauce and cheese. The classic Bolognese version (lasagne alla Bolognese) alternates pasta with a slow-cooked meat ragù, béchamel and Parmesan, baked until the top is browned. Regional and modern versions use tomato sauce, vegetables or mozzarella. It is served in squares, hot from the oven, as a first or main course. On a menu, name the sauce (meat, vegetable) and any vegetarian option.
Where does Lasagne come from?
Emilia-Romagna (Bologna), Italy.
What is Lasagne made of?
Flat pasta sheets, ragù (meat sauce), béchamel, Parmesan, mozzarella.
What is Lasagne also known as?
Lasagna, lasagne al forno, lasagne alla Bolognese.

Related dishes

Pizza Margherita

The original Neapolitan pizza — a thin base with tomato, mozzarella and fresh basil, in the red, white and green of the Italian flag.

Ratatouille

A Provençal stew of summer vegetables — aubergine, courgette, peppers and tomato, cooked with garlic and herbs; naturally vegan.

→ Put it on your menu with Menuella
Reviewed by Menuella Food Team·Updated 2026-07-18

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