Lasagna alla Bolognese Lasagna is a universe, not a recipe, and changes tremendously from place to made
Lasagna (plural lasagne ) 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 Italy the dish is called "Lasagne" and not "Lasagna".
The word lasagna, which to begin with applied to a cooking pot, now simply describes the food itself. Most English-speaking people follow the Italian usage and use the plural "lasagne" to refer to both the dish and the pasta, but Americans usually use the singular "lasagna".
"Lasagne verdi" (green lasagne); made with spinach and cheese.
Many recipes call for several kinds of cheese, most frequently 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 encourage south.
Lasagne alla Bolognese uses exclusively Parmigiano Reggiano, Bolognese sauce and nutmeg flavored béchamel sauce (besciamella). Classic Bologna lasagne should be made with Lasagne verde (green lasagne) which is egg pasta with added spinach, thought in other towns of Emilia-Romagna, the lasagne need not be green.
There are hundreds of lasagna 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.
Aazanki is like dish made in eastern Europe
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