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 Lasagne luh-ZAHN-yuh These thick, wide noodles with ruffled edges, approximately 10 to 13 inches long and vary in width from 2 to 3 ˝ inches are used to make an Italian casserole dish is called lasagne in America. The Emilia-Romagna region of north central Italy was the birth place of lasagne. It was here that authentic egg pasta was born. The word "lasagna" is derived from the Greek word "lasanon" meaning chamber pot and the Romans were the first to make wide pasta ribbons they called “laganum." Italians call the noodle itself lasagna, and the casserole lasagne al forno. Lasagne is also available in sheets that are generally 3 ˝ x 5 inches or 4 x 6 inches Lasagne noodles are available dried, fresh or in a precooked version, referred to as "no boil" lasagne.
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