asagne is a common type of pasta in many parts of Italy. It is made of wide rectangular sheets of egg pasta, masterfully worked by hand, to reach the ideal balance of firmness and porosity to enhance the specific taste of the sauce they will be served with.
In Central and Northern Italy, and particulaly in the region of Emilia, the dough for lasagne is also made with the addition of boiled spinach, which gives it a characteristic green color.
The most traditional way of serving lasagne is baked with Bolognese meat sauce. To add a touch of refinement to the classic recipe, Besciamella sauce (béchamel) is often layered with the Bolognese, enhancing the rich taste of this time-honored dish. Still, lasagne goes very well too with new, lighter sauces, made with fresh vegetables, fish and cheeses.
