Which vegetable gives lasagne verde its green colour?
Lasagne di carnevale", is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce. "Lasagne al forno", layered with a thicker ragù and Béchamel sauce, and corresponding to the most common version of the dish outside Italy, is traditionally associated with the Emilia-Romagna region of Italy. In other regions, lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats (e.g., ground beef, pork or chicken), and vegetables (e.g., spinach, zucchini, olives, mushrooms), and the dish is typically flavored with wine, garlic, onion, and oregano.
Lasagne has influenced the spelling often used in American English. Lasagne Lasagne (; ; singular lasagna) are a type of wide, flat pasta, possibly one of the oldest types of pasta. "Lasagne", or the singular "lasagna", commonly refers to a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated cheese. Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions. Lasagne originated in Italy during the Middle Ages and