Lasagna larga doppia riccia is an exceptionally large lasagna type with a curled ribbon edge on both sides. It is 3.582" wide, 0.040" to 0.043" thick on the flat side and between 0.044" to 0.053" on the ornamented side. It comes from southern Italy, specifically from Campania. Like all curled edge pastas, the curled and the smooth part cook differently. The curled part is also meant to hold more sauce on the lasagna. Lasagna is one of the oldest known pasta types. Lasagna is excellent with Neapolitan ragù and ricotta, with meat and game based–sauces. Lasagna is best as a baked casserole with sauces and besciamelle. This oven dish is so acclaimed in Italy, that it takes its name after the pasta itself.