Italian pasta cut in the shape of wide ribbons used with ground beef and cheeses and baked.
Although highly advanced as lawmakers, administrators, and civic engineers, the ancient Romans had no flush toilets. They were forced, therefore, like the vast majority of people who have lived and died on this planet, to use a chamber pot if they wanted to relieve themselves without venturing outside. This pot was called a lasanum, a word the ancient Romans derived from the Greek name for a three-legged stand used to support such a pot. In later Latin, this word became lasania, meaning cooking pot, a name eventually given to the long, wide strips of pasta frequently cooked in these pots. In Italian, the Latin lasania evolved into lasagna, the plural of which, lasagne, was borrowed by English in the mid nineteenth century.
A form of pasta or egg-based noodles that have been sliced to a width of approximately two inches, and at times may feature a crimped or wavy border.
Lasagne, a classic Italian dish, is made using wide strips of pasta that can be either plain or flavored with spinach (lasagne verdi). To prepare, the pasta is first cooked in salted boiling water until soft, then layered in a dish with cooked ground meat. The dish is then covered with cheese and tomato sauce and baked in the oven until golden brown. Variations of this dish may exist, but it remains a well-loved and popular meal. A serving of green or mixed salad makes for an excellent accompaniment.