Lasagne is an Italian dish made of thin flat pasta alternating with fillings like ground meats, tomato sauce, vegetables, cheese with ricotta and parmesan, and seasonings and spices like garlic, oregano and basil.
The dish may be topped with melted grated mozzarella cheese. Cooked pasta is typically assembled with ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions.
Lasagne originated in Italy during the Middle Ages and have traditionally been made in the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina meaning The Book of Cookery.
It has a slight resemblance to the traditional form of lasagne, featuring a fermented dough flattened into thin sheets lasagne, boiled, sprinkled with cheese and spices. It is eaten with a small pointed stick. The traditional lasagne of Naples, lasagne di carnevale, are layered with local sausage, hard-boiled eggs, ricotta and mozzarella cheeses, with a Neapolitan sauce. Lasagne layered with a thicker ragù and Béchamel sauce, and are traditionally associated with the Emilia-Romagna of Italy.