Lasagna, also lasagne (pronounced /lə'zan.jə/), is both a form of pasta in sheets (often rippled in North America and other countries, though seldom so in Italy) and also a dish, sometimes named Lasagne al forno (meaning "Lasagne in the oven") made with alternate layers of pasta, cheese, and sometimes ragù (a meat
sauce). While it is traditionally believed to have originated in Italy[citation needed], evidence has come to light[citation needed] suggesting that a very similar meal known as "loseyns" (pronounced 'lasan') was eaten in the court of King Richard II of England in the 14th Century. The recipe was also featured in the first cookbook ever written in England[citation needed]. However, the claim is far from universally accepted (see the much earlier Roman use of "lasanum" below). The Italian Embassy in London particularly speaks out against such theories.[1] It has also been claimed[citation needed] that the Scandinavian "Langkake", popular from the Viking ages, is a relative of, or even precursor to lasagne but there is as of yet no evidence that the true lasagne developed from this multilayered dish consisting of flatbread, meat sauce and cheese.
The word "lasagna" is derived from the Greek word "lasanon" meaning chamber pot. The word was later borrowed by the Romans as "lasanum" to mean cooking pot. The Italians then used the word to refer to the dish in which what is now known as lasagna is made. The word lasagna or lasagne (plural) now simply applies to the food itself. The British (and Italians) generally use the plural "lasagne" to mean both the dish and the pasta while the Americans commonly use the singular "lasagna".
Many recipes call for several kinds of cheese, most often ricotta and mozzarella. The classic Lasagne alla Bolognese uses only Parmigiano Reggiano. Many recipes also add bechamel sauce (besciamella).
A variant is Lasagne verdi (green lasagne) which is the normal egg pasta with spinach added.
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