(meat sauce), creamy béchamel, and luscious layers of cheese, typically Parmigiano-Reggiano or mozzarella, all nestled between sheets of wide, flat pasta.

and over the centuries, it has evolved into numerous regional variations. For

instance, in Northern Italy, particularly in Emilia-Romagna, lasagna is often

made with green pasta (pasta verde), coloured with spinach, and may include a

ragù made with ground beef or pork, and sometimes a combination of béchamel and

Parmigiano-Reggiano. In contrast, Southern Italian versions might include

ricotta cheese and possibly small meatballs or sliced sausage.