Lasagne are long, flat, broad noodles which are ideally suited to layering in a baking dish with an assortment of ingredients which may include meats, cheeses, and tomato sauce.

In Italy, lasagne are totally flat, while American lasagne tend to be ruffled along the edges to help trap sauces. The best lasagne are made from Durum wheat, a particularly hard wheat which stands up to extended cooking, remaining chewy and resilient even after boiling and baking. Some cooks prefer to use special no-boil lasagne noodles, which are layered into a lasagne pan without being precooked. The moisture in the lasagne and the heat of the oven cook these noodles so that they are finished along with the rest of the lasagne.