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Lasagna in Italy is far more varied than one might expect. Many people picture lasagne alla Bolognese first, with ragù, béchamel and Parmigiano layered between sheets of pasta. But in Naples, the dish takes on a heartier character, often combining ragù with ricotta, mozzarella and other ingredients. In Liguria, pesto gives lasagna an entirely different direction, while Marche has its own celebrated specialty, vincisgrassi, a richly seasoned baked pasta with a distinctive regional character. The variety goes even further, with recipes featuring mushrooms, radicchio, pumpkin, artichokes and seafood. The concept remains familiar, yet changing the ingredients can transform the entire dish. That is part of what makes Italian cuisine so fascinating. Lasagna may be known around the world, but across Italy it isn't limited to a single formula. Cross a regional border and a dish you thought you knew can suddenly feel completely new. Which one of these nine versions would you taste first? 🇮🇹