Originally Posted by
Cloudship
Italian-American Lasagne noodles are 3/12-4in wide flat pasta with curly edges.
The term Lasagne is used for both the noodle and the dish. I did not realize there was such a difference in what is called Lasagne here and across the pond until I started digging into this. I think you can find the large flat sheets of pasta at specialty shops, but lasagne in America anyways is seen as more of a homestyle comfort food, and specialty food kind of don't fit it's image.
Keep in mind ricotta itself is different over here. For us it comes in containers like oversized yogurt tubs. Yes you can find real ricotta too now, but most people automatically thin the stuff in tubs. That may be why it is viewed more as a special dish in Europe and a home style dish in the US.
The curly-edged version is way too thick for my taste. The boxed "no pre-cook" pasta is better, and while in narrower widths and not a large flat sheet, it doesn't really matter since they get incorporated into the dish in any case, and then then cut into pieces when serving. When I make my own the same thing results, since my pasta maker is about the same width as the boxed flat lasagne.