ingredient information
Pasta Lasagna Filling
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Lasagna (singular, Italian pronunciation: [la'za?a]; plural lasagne [la'za?e]) is both a form of pasta in sheets (sometimes rippled, though seldom so in Northern Italy) and also a dish, sometimes named lasagne al forno (meaning "oven-cooked lasagne") made with alternate layers of pasta, cheese, and often ragù (a meat sauce) or tomato sauce. In the UK, the dish is always spelled lasagne as it is in Italy. The word lasagna, which originally applied to a cooking pot, now simply describes the food itself Some recipes call for more than one cheese, most often ricotta and mozzarella. Mozzarella is made in the south of Italy, so the use of these two cheeses is typical of lasagne made in Naples or further south. "Lasagne verdi" (green lasagne); made with spinach and cheese.Lasagne alla Bolognese uses only Parmigiano Reggiano, Bolognese sauce and nutmeg flavored béchamel sauce (besciamella). Classic Bologna lasagne should be made with Lasagne verdi (green lasagne) which is egg pasta with added spinach, although in other towns of Emilia-Romagna, the lasagne need not be green. As with the term 'lasagne', the verdi variety can refer to the dish or the pasta. A vegetarian version of the traditional Bologna lasagne or “Lasagne alla bolognese" is sometimes found in adjacent in Tuscany - not traditionally a pasta region - and other regions. It substitutes a simple tomato and basil sauce for the Bolognese sauce, arranged with layers of noodles, nutmeg flavored béchamel sauce and Parmigiano-Reggiano cheese. Especially outside Italy, there are many variants, from artichoke spinach lasagna to spicy chipotle lasagna to vegetarian and seafood versions. The dish lends itself to creative use of ingredients by home cooks as well as chefs. Today the term "Lasgane" is often chef speak for layering and baking, so you may find a Potato/Scallop or a Frittata/Shrimp "Lasagne" where there is no pasta in the dish at all In eastern Europe a similar dish called Lazanki is made. Rippled sheets of pasta are common in North America, but not in Northern Italy.Rippled sheets are typically packaged pasta made of durum or hard wheat which repels sauces - the ripples are designed to hold the sauce better. Emilia-Romagna egg pasta, which is made with soft wheat, drinks up sauce and does not need the help of rippling. Filling is a food mixture used to fill pastry, sandwiches and some other types of dishes, a process referred to as stuffing.