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	lasagna; lasagne larding needle lardons; lardoons large clam lasagna; lasagne Leicester cheese Leyden cheese Liebfraumilch Definition: [luh-ZAHN-yuh] 1. A wide (about 2 inches), flat noodle, sometimes with ruffled edges. The plural form is lasagne. 2. A dish made by layering boiled lasagna noodles with various cheeses (usually including mozzarella) with the cook's choice of sauce, the most common being tomato, meat or béchamel. This dish is then baked until bubbly and golden brown. See also pasta. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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