Lasagne al Forno

The Lasagne al Forno is closely associated with Emilia-Romagna. For the lasagne verdi alla bolognese, whose recipe was deposited with the Bologna Chamber of Commerce in 2003, pasta sheets dyed green with spinach are layered alternately with Ragù alla bolognese, Béchamel, and grated Parmigiano Reggiano, then baked golden brown in the oven. Other regions have their own variations, for example in Naples with Ricotta, small meatballs, and sausage, which is traditionally served there during Carnival.