<Tr> <Th> Variations </Th> <Td> Lasagnette </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Lasagne Media: Lasagne </Td> </Tr> <P> Lasagne (/ ləˈzænjə, - ˈzɑːn -, - ˈsɑːn - /; Italian: (laˈzaɲɲe); singular lasagna) are wide, flat pasta, and possibly one of the oldest types of pasta . "Lasagne", or the singular "lasagna", commonly refers to a dish made with several layers of lasagne sheets alternated with sauces and other ingredients, such as meats and cheese . </P> <P> Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples . The first recorded recipe was set down in the early 14th century Liber de Coquina (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough, flattened into a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the use of a small pointed stick . Other recipes written in the century following the Liber de Coquina recommended boiling the pasta in a chicken broth and dressing it with cheese and chicken fat, or in one case walnuts, in a recipe adapted for the Lenten fast . </P>

Wide flat strips of pasta used in baked italian dish