Cannelloni vs Lasagne
Cannelloni is large smooth tube for stuffing, or a rolled sheet. Lasagne is wide flat sheet, plain or with a ruffled edge.
Side by side, to scale
10 mmCannelloni: 90 to 110 mm by 25 to 30 mm
Lasagne: 150 to 250 mm by 70 to 100 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Tubes | Sheets |
|---|---|---|
| Region | Campania | Emilia-Romagna |
| Section | Large smooth tube for stuffing, or a rolled sheet | Wide flat sheet, plain or with a ruffled edge |
| Length | 90 to 110 mm | 150 to 250 mm |
| Width or diameter | 25 to 30 mm | 70 to 100 mm |
| Wall or thickness | 1 to 1.3 mm | 0.8 to 1.5 mm |
| Surface | Smooth | Smooth |
| Hollow | Yes | No |
| Dough | Semolina, or egg when fresh | Semolina, or egg when fresh |
| Cook time | 20 to 30 min | 30 to 45 min |
| Brands with a page | Rummo, La Molisana | De Cecco, Rummo, La Molisana |
| Catalogue numbers | Rummo no. 176, La Molisana no. 312 | De Cecco no. 1, Rummo no. 173, La Molisana no. 219, La Molisana no. 220, La Molisana no. 222 |
| Cook time across brands | 10 to 25 min | 4 to 24 min |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | 395 | 147 |
| Pairs with | Baked (al forno), Pomodoro, Cream sauce | Baked (al forno), Ragu alla bolognese, Ragu napoletano, Cream sauce, Pesto alla genovese |
Cannelloni
The tube is a container. The filling is the point, and the sauce on top must be smooth so it bakes into the pasta: a tomato, a bechamel, or both.
Lasagne
A sheet is a layer. It needs a sauce that spreads flat and bakes: ragu, bechamel, tomato, ricotta. Nothing that has to cling.
Can you swap them?
Lasagne for cannelloni: yes, roll a sheet around the filling.
Cannelloni for lasagne: yes, roll the sheet instead of layering it.
Both take Baked (al forno), Cream sauce.
Only cannelloni: Pomodoro.
Only lasagne: Ragu alla bolognese, Ragu napoletano, Pesto alla genovese.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.