Lasagne

Dish

Lasagne al forno, layered with a thick ragù and béchamel and corresponding to the most common version of the dish outside Italy, is traditionally associated with the Emilia-Romagna region of Italy. In its capital, Bologna, lasagne alla bolognese is layered with ragù (a thick sauce made with onions, carrots, celery, finely ground pork and beef, butter, and tomatoes), béchamel sauce, and Parmesan cheese. Lasagne alla ferrarese, from Ferrara, features sheets of green pasta (created by mixing spinach into the pasta dough) and may include pancetta, chicken livers, and other meats. A version from the Marche, known as vincisgrassi, features mushrooms and offal such as chicken livers and sweetbreads. lasagne alla genovese, from Genoa, combines a light béchamel with pesto and is then baked, although some more modern Genoese versions omit the béchamel and use boiled pasta.