Lasagne vs Lasagnette
Lasagne is wide flat sheet, plain or with a ruffled edge. Lasagnette is narrow lasagne strip, often with a ruffled edge.
Side by side, to scale
10 mmLasagne: 150 to 250 mm by 70 to 100 mm
Lasagnette: 250 to 260 mm by 12 to 20 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Sheets | Ribbons |
|---|---|---|
| Region | Emilia-Romagna | All of Italy |
| Section | Wide flat sheet, plain or with a ruffled edge | Narrow lasagne strip, often with a ruffled edge |
| Length | 150 to 250 mm | 250 to 260 mm |
| Width or diameter | 70 to 100 mm | 12 to 20 mm |
| Wall or thickness | 0.8 to 1.5 mm | 0.9 to 1.3 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina, or egg when fresh | Semolina, or egg when fresh |
| Cook time | 30 to 45 min | 8 to 12 min |
| Brands with a page | De Cecco, Rummo, La Molisana | not measured |
| Catalogue numbers | De Cecco no. 1, Rummo no. 173, La Molisana no. 219, La Molisana no. 220, La Molisana no. 222 | not measured |
| Cook time across brands | 4 to 24 min | not measured |
| 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 | 147 | not measured |
| Pairs with | Baked (al forno), Ragu alla bolognese, Ragu napoletano, Cream sauce, Pesto alla genovese | Meat ragu, Cream sauce, Sausage ragu, Baked (al forno) |
Lasagne
A sheet is a layer. It needs a sauce that spreads flat and bakes: ragu, bechamel, tomato, ricotta. Nothing that has to cling.
Lasagnette
Wide and ruffled, so it wants weight: ragu, mushroom cream, a sausage sauce, or the oven.
Can you swap them?
Lasagnette for lasagne: yes, strips of the same sheet.
Both take Baked (al forno), Cream sauce.
Only lasagne: Ragu alla bolognese, Ragu napoletano, Pesto alla genovese.
Only lasagnette: Meat ragu, Sausage ragu.
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.