Lasagna or Lasagne: What’s the Difference?

Have you ever wondered whether you should say “lasagna” or “lasagne”? This is a question that comes up for many people reading menus or shopping for pasta. The simple answer is both are correct, but which one you use depends mostly on where you live. In American English, people say “lasagna,” while in British English and in most other English-speaking places, “lasagne” is common. This difference goes back to the Italian language and history of the dish. Let’s take a closer look at what makes these two words different and what they both mean for this classic pasta bake.

No matter how you spell it, this Italian dish is all about comfort. Lasagna or lasagne brings to mind layers of gooey cheese, rich sauce, and tender pasta. Learning a bit about its name, where it comes from, and the different ways folks make it just adds to how much we love it. Keep reading to explore the interesting story behind both the word and the food, and learn some tips for making your own real, tasty lasagna at home.

Lasagna or lasagne: What’s the difference?

The question about spelling often comes up with this famous pasta dish. Is there actually a difference, or is it just a matter of habit? The answer combines where you are from and some Italian grammar.

Is it spelled lasagna or lasagne?

You might see it written either way, so both spellings are used! In the US, “lasagna” is used for both the pasta and the dish as a whole. In the UK and many other countries, “lasagne” is the word you’ll likely see. It’s common these days to see search results for one spelling bringing up information for the other, as even Google and online dictionaries know the two refer to the same food. Merriam-Webster calls “lasagna” the main spelling, but lists “lasagne” as another way to write it, making it clear that “lasagna” is more common in America.

Even in the US, though, some people are starting to search for “lasagne” more often, perhaps as they become aware of its Italian roots or British usage.

Lasagna in American English vs. lasagne in British English

The split is easy to see: Americans usually use “lasagna,” while the UK and other English-speaking countries prefer “lasagne.” This shows how language changes in different places, even when everyone’s talking about the same meal.

This difference in spelling can be confusing, but most people know that both words mean the same baked pasta dish. No matter the spelling, everyone says the word more or less the same way, so in spoken English, there is hardly any difference.

What does lasagne mean in Italian?

Now for a bit of Italian: In Italian, “lasagna” (with an “a” at the end) is the word for one sheet of pasta. “Lasagne” (with an “e” at the end) is the plural, used for more than one sheet-like you use in the full dish. Since you combine several sheets to make the dish, “lasagne” is actually more correct in Italian.

Food historian Katherine Spiers mentions that Americans use the singular “lasagna” for the whole dish, while for most other pasta, we use the plural-like “spaghetti” or “ravioli.” It’s a quirk in the way Americans use names for Italian foods. There are other examples too; for example, “panini” is plural in Italian, but in the US we might say “a panini” instead of “a panino” (which is the singular form in Italian).

Singular and plural usage

To sum up, in Italian:

• Lasagna: one pasta sheet
• Lasagne: several sheets; also used for the finished dish

In American English, people use “lasagna” as a kind of general name for the dish, not really thinking about the number of sheets inside. You might hear “two lasagnas” if someone means two trays of the dish, while in the UK you would just say “more lasagne” instead of “lasagnes,” since it’s already plural in Italian.

What is lasagna or lasagne?

Once you get past the spelling, what is this classic meal? Lasagna/lasagne is a baked pasta dish made from layers of wide pasta sheets, rich sauce, cheese, and sometimes meat or vegetables. It is known for its hearty taste and comforting texture.

Traditional definition

Lasagne (or lasagna) is a classic Italian dish cooked in the oven (“al forno” in Italian). The main layers include:

• Pasta sheets
• A savory meat sauce or “ragù”
• Bechamel (white sauce, called “besciamella” in Italian)
• Cheeses like mozzarella, ricotta, and Parmesan

Baking melts the cheese and blends all the flavors together. Although many recipes use tomato sauce, there are many different ways to make lasagna, and its flexibility is part of what makes it so loved.

What does lasagne al forno mean?

“Lasagne al forno” means “lasagne baked in the oven.” The oven-baking step is important, as it lets the cheese and sauces mix and create a warm, hearty, and filling meal. In Italian, “al forno” is used for other baked dishes as well.

Classic ingredients of lasagna

While recipes can change from place to place, a standard lasagna usually includes:

• Flat pasta sheets, sometimes with ruffled edges
• A rich ragù (meat sauce), often made from beef or pork, vegetables, and tomato
• Bechamel sauce for a creamy texture
• Mozzarella cheese for melting, ricotta for creaminess, and Parmesan for added flavor

Baked together, these ingredients create a meal that’s soft, rich, and full of flavor in every bite.

History of lasagna or lasagne

The story behind lasagna/lasagne is as layered as the dish itself! The idea goes back to ancient times and changed a lot over the years. Food historians have traced the dish to different places and times, but a few points stand out.

Origins and evolution

Before it was Italian, the idea of flat sheets of dough can be found in the ancient Greek word “laganon.” The Romans used a similar word, “lasana” or “lasanum,” meaning a type of cooking pot, which also became the name for the food cooked in it. The first real recipe that looks like lasagne came from Naples in the Middle Ages, shown in a book from the 1300s called “Liber de Coquina” (The Book of Cookery). This early recipe used thin noodles, cheese, and spices, but was still very different from today’s versions.

Historical recipes and regional development

Over time, the layered pasta idea spread across Italy. Around the 1800s, tomatoes became common in Italian cooking, and the familiar tomato-meat-cheese lasagna started to appear. Still, not every traditional Italian lasagne uses tomato sauce. In the north of Italy, “white” lasagne recipes use only bechamel and cheese, and are sometimes called “pasticcio.” Different regions have their own unique takes:

• Emilia-Romagna: Lasagna alla Bolognese (egg pasta, ragù, besciamella, Parmesan)
• Naples/Campania: Carnival lasagna (with meatballs, sausage, boiled eggs, ricotta, mozzarella)
• Liguria: Pesto-based lasagna
• Sicily: Versions with eggplant, sometimes boiled eggs
• Umbria/Marche: “Vincisgrassi” has meats like chicken or pork

Types of lasagna or lasagne

Like with its name, there is a huge range of recipes for lasagna in Italy and around the globe. The flexible nature of the dish allows for all sorts of flavors and local ingredients.

Regional varieties in Italy

Italy is famous for food variation from region to region. Popular kinds include:

• Lasagne alla Bolognese: Green or plain pasta, Bolognese meat sauce, besciamella, Parmesan
• Neapolitan (Lasagne di Carnevale): Meatballs, sausages, ricotta, hard-boiled eggs, tomato ragù
• Liguria: Lasagna with pesto sauce
• Sicily: Eggplant, sometimes with hard-boiled egg
• Mountain regions: Mushrooms instead of meat sauce

These examples show how there isn’t just one “real” lasagna, but many delicious types.

Red sauce vs. white sauce (besciamella)

You may notice two main kinds of sauces:

• Red sauce lasagna: Tomato-based, often with meat, like Bolognese style
• White sauce lasagna: Besciamella-based, usually with cheese and vegetables or mild meats, and less or no tomato

Some lasagnas use both sauces together, especially famous in the Bolognese version. Others skip tomato entirely and focus on creamy bechamel and cheese for a different, milder flavor.

Vegetarian, meat, and seafood versions

Lasagna is easily adapted to different diets:

• Vegetarian: Use roasted or sautéed vegetables (spinach, zucchini, mushrooms, peppers, eggplant) instead of meat, with ricotta and mozzarella
• Meat: Most famous is Bolognese, but also sausage or meatballs in southern recipes
• Seafood: Coastal regions may use fish, shrimp, or shellfish, combined with creamy sauces

The choices are almost endless, depending on local produce and taste preferences.

What is besciamella and its role in lasagna?

Besciamella (known as béchamel in French) is a basic white sauce that’s key to many lasagna recipes, especially in northern Italy. It’s not just used as filler-it helps bind the pasta and other layers together and adds creaminess.

Definition of besciamella

Besciamella is made from:

• Butter
• Flour
• Milk
• Usually some salt and a little nutmeg

You start by cooking the butter and flour together (making a roux), then add the milk slowly while stirring until it thickens into a smooth, white sauce. The goal is to get a lump-free, silky result.

When to use besciamella vs. tomato sauce

The decision depends on the recipe and regional tradition. For Bolognese lasagna, both besciamella and meat-tomato ragù go in. The besciamella balances the strong flavor of the ragù and cheese. In “white” lasagna, especially in the north of Italy, only besciamella (with cheese and vegetables or mild meats) is used, giving a more mild, creamy result. You can have either type, or both together, for a balance of flavors.

How do you make authentic lasagna or lasagne?

Making lasagna from scratch takes some time, but the result is worth it. The basic steps center around layering and careful assembly for the best taste and texture.

Layering techniques and assembly

Here’s a common way to build your lasagna:

1. Spread a little sauce (ragù or besciamella) at the bottom of the baking dish
2. Lay down a single layer of pasta sheets
3. Add a layer of sauce, then cheeses (mozzarella, ricotta, Parmesan)
4. Repeat the layers: pasta, sauce, cheese, many times
5. Finish with a top layer of pasta, a good amount of besciamella, and more cheese

The method is flexible, but aim for even layers for balanced flavor in each bite.

Common mistakes and tips for success

• Don’t use too much sauce or the lasagna will turn out watery.
• If you use dried pasta, make sure your sauce has enough liquid for the pasta to cook.
• Letting the lasagna rest for 15-20 minutes after baking will help it set and make it easier to cut.
• Fresh pasta is softer but takes more time to make; don’t be afraid to try it!
• Use the best quality cheese and sauce you can, as these have the biggest impact on flavor.

Baking and serving recommendations

• Bake lasagna at about 180°C (350°F) for 60 to 90 minutes
• Cover it for most of the baking time, then uncover for the last bit to brown the cheese
• Let it cool a bit before cutting so the layers hold together
• Serve with some bread or a simple green salad

Frequently asked questions about lasagna or lasagne

Here are answers to some of the most common lasagna questions.

Can you freeze lasagna?

Yes! Lasagna freezes very well, before or after baking. For unbaked lasagna, assemble and wrap it tightly, then freeze. Defrost in the fridge before baking with a little extra time. For baked lasagna, let it cool completely before freezing portions or full trays. Reheat after defrosting. Frozen lasagna stays good for up to 2-3 months.

Should you use fresh or dried pasta sheets?

This comes down to preference and how much time you have. Fresh pasta gives a delicate, soft texture and soaks up flavors. You usually don’t need to cook it first. Dried “no-boil” sheets are convenient and cook in the oven-just make sure your sauces are wet enough. Regular dried pasta usually needs to be boiled before layering. Both types can make a great lasagna.

How to reheat leftover lasagna or lasagne?

For the best results, reheat lasagna in an oven at 160-180°C (325-350°F), covered with foil, for about 20-30 minutes (for a slice) or 45-60 minutes (for a whole tray). Add a little water or broth to stop it from drying out. You can use a microwave for single servings, but this might make the texture less pleasant. Don’t overheat, or the pasta can get tough and the cheese rubbery.