"Lasagne with poppy seeds." A dish from Friuli of sweetened lasagne with butter, sugar and poppy seeds, served as a dessert. In the south, unexpectedly, meatballs may be added.
"Lasagne in the oven." Lasagne layered with meat ragù or tomato sauce and béchamel sauce, topped with grated Parmesan cheese and bake au gratin.
"Lasagne in the style of Ferrara" Lasagne layered with meat ragù, coated with béchamel sauce, topped with grated Parmesan cheese and baked au gratin.
"Lasagne in the style of the hunter" Lasagne boiled and tossed with a sauce made with rabbit meat, mushrooms and pancetta.
"Lasagne in the style of Ferrara." Lasagne boiled and layered with ground walnuts mixed with single cream and seasoning, topped with grated Parmesan cheese and baked au gratin.
"Lasagne in the style of Genoa." Cooked lasagne tossed with meat sauce and topped with grated Parmesan cheese.
Lasagne boiled and tossed with mutton sweetbreads and kidneys, sausage and the sauce enriched with pig's blood.
"Lasagne in the style of Naples." The lasagne in Naples is longer and thinner than that elsewhere and this dish is an extravagant one. Lasagne are layered with tiny meatballs, hard boiled eggs, sausage, ragù and cheese, usually mozzarella and ricotta, before being baked au gratin.
