Below is a list of all known varieties for Lasagna. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Lasagna Sheets (Bronze-Cut) | Sheets extruded through bronze dies to create a rougher surface for better sauce retention. |
| Lasagna Sheets (Egg Dough, Fresh) | Fresh, delicate lasagna sheets made with a high proportion of egg for superior tenderness. |
| Lasagna Sheets (Extra-Thin) | Sheets made deliberately thin for a more delicate layering in light baked dishes. |
| Lasagna Sheets (No-Boil) | Pre-cooked or specially dried lasagna sheets that do not require boiling before being layered and baked, designed for convenience. |
| Lasagna Sheets (Saffron) | Sheets infused with saffron for a vibrant color and aroma. |
| Lasagna Sheets (Semolina Only) | Sheets made only from semolina and water, prized for their firm texture in baked dishes. |
| Lasagna Sheets (Tomato/Red) | Sheets infused with tomato puree for color, often used in contrast with spinach sheets. |
| Lasagna Sheets (Tricolor) | Sheets featuring three colors (plain, spinach, and tomato) for visual appeal. |
| Lasagna Sheets (Wavy Edge) | Lasagna sheets with ruffled or wavy edges (sometimes called Lasagna Riccia), which help to hold the sauce between the layers. |
| Lasagna Sheets (Whole Wheat) | Sheets made from whole wheat flour, providing a rustic flavor and firmer texture to baked dishes. |