This layered pasta dish is a harmonious blend of rich ragù (meat sauce), creamy béchamel, and luscious layers of cheese, typically Parmigiano-Reggiano or mozzarella, all nestled between sheets of wide, flat pasta. The origins of lasagna can be traced back to ancient times, and over the centuries, it has evolved into numerous regional variations. For instance, in Northern Italy, particularly in Emilia-Romagna, lasagna is often made with green pasta (pasta verde), coloured with spinach, and may include a ragù made with ground beef or pork, and sometimes a combination of béchamel and Parmigiano-Reggiano. In contrast, Southern Italian versions might include ricotta cheese and possibly small meatballs or sliced sausage.