Great lasagne (or is it lasagna?) recipes come from all over the world.
Each has its fans, and honestly, it depends on your mood – and how stretchy your pants are.
- Italian lasagne is elegant and all about harmony.
- The British take is cozy and familiar.
- American lasagna is big, bold, and unapologetically cheesy.
You can see 6 best lasagne/lasagna recipes and their videos in the head-to-head Lasagne versus Lasagna recipes.
Italian Lasagne (Lasagne alla Bolognese)
Comes from Emilia-Romagna, and it’s all about balance and subtlety.
The pasta is usually fresh, made with eggs (sometimes spinach for green sheets), and you don’t have to pre-boil it. The ragù is a slow-simmered mix of beef and pork, tomato paste, white wine, and milk, which makes it rich but not heavy. Instead of ricotta, you get a silky béchamel sauce between layers, with Parmigiano-Reggiano sprinkled on top-no mozzarella in sight. You’ll find just three or four thin layers, and the result is light, delicate, and never drowning in sauce or cheese. In Italy, “lasagna” is one sheet; the dish is always “lasagne”.
Bristish Lasagne
The UK version is heartier and less fussy.
You’ll usually see ground beef in a tomato-forward sauce, often with carrots, celery, onions, and sometimes mushrooms or a splash of Worcestershire sauce. Instead of béchamel, many British cooks use a cheese sauce made with cheddar, though some stick to the classic white sauce. Cheddar is the star cheese, with Parmesan as backup. Layers are thicker, with more meat and cheese, and it’s not uncommon to see it served pub-style with fries (“lasagne and chips”)-a very British twist.
American Lasagna
In America lasagna gets taller, cheesier, and bolder.
The meat sauce often includes both ground beef and spicy Italian sausage, with garlic, herbs, and a sweeter tomato sauce. Ricotta (mixed with egg and herbs) is the default, layered with mozzarella and Parmesan, and sometimes there are five or more layers. Dried noodles are the norm, either boiled or “no-boil.” It’s saucy, indulgent, and baked until the top is bubbly and crisp-think comfort food with a pizza-like finish.
Quick Comparison Table
| Feature | Italian Lasagne | UK Lasagne | US Lasagna |
|---|---|---|---|
| Meat | Beef + pork (pancetta) | Beef mince | Beef + Italian sausage |
| Sauce | Béchamel | Cheese sauce or béchamel | Ricotta mix or béchamel |
| Cheese | Parmigiano-Reggiano | Cheddar + Parmesan | Ricotta + mozzarella |
| Tomatoes | Minimal (paste + wine) | Tomato-heavy | Sweet, herby tomato sauce |
| Texture | Light, delicate | Hearty, thick | Dense, cheesy |
| Serving | Small square (starter) | Pub-style (with chips) | Giant slab (main course) |
So, again it depends on your mood – and how stretchy your pants are.
Check out the head-to-head Lasagne versus Lasagna recipes.
