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Glossary: lasagna
1. A wide flat noodle, sometimes with ruffled edges (see also Pasta Glossary, page 797). 2. A dish made by layering boiled lasagna noodles with various cheeses (usually including mozzarella) with the cook's choice of sauce, the most common being tomato, meat or bechamel. This dish is then baked until bubbly and golden brown. See also pasta.
From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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