No, that’s not a typo—”lasagna” is a single sheet of pasta while “lasagne” is the complete dish and the way Italians refer to it. Let us unite and say it correctly! Having fresh, extremely thin egg pasta is the only way to make this dish. Heavy layers—either from commercial sources or from a
lazy pasta maker—simply suffocate the meat and Béchamel sauces (and lead to a nap on the couch with an aching belly).