"Lasagne of the carnival (in the style of Naples)." An extravagant dish from Naples of lasagne layered with tiny meatballs, hard boiled eggs, sausage, ragù and cheese, usually mozzarella and ricotta, before being baked au gratin. This Carnival lasagne , made at Mardigras, or Shrove Tuesday, is a Neapolitan speciality, a feast before the privations of Lent.

Lasagne and beans with pepper and garlic.

Lasagne layered with a sauce made with meat, chicken giblets and truffles.

A dish from Ragusa in Sicily of lasagne layered with a sauce of veal and tomatoes and cheese.

Lasagne "pie" layered with meat ragù and béchamel sauce, topped with grated Parmesan cheese and baked, like a pie, au gratin.

Lasagne layered with spiced sausage, tomato sauce made with chillis, coated with béchamel sauce, topped with grated Parmesan cheese and baked au gratin.

Lasagne layered with spring vegetables, coated with béchamel sauce and baked au gratin.

Lasagna. Broad ribbons of pasta, about 5 cm (2") wide, used for baking and usually made with egg pasta. Lasagnette may have a ruffled edge, in which case it is often called festonate.

"Lasagne in the style of Catania." A dish from Catania in Sicily of lasagne layered with local ingredients such as aubergines (US: eggplants), anchovies, olives and capers with peppers, in a a sauce of tomatoes and garlic.

"Lasagne in the style of Lucca." Lasagne layered with a sauce made with spinach, ricotta cheese and chicken livers.