Question: What types of food are commonly found used in lasagna outside of Italy?
About the article "Lasagne", section "Abstract".

Candidate passages:
Lasagne ( or or , , singular lasagna) are a wide, flat pasta shape, and possibly one of the oldest types of pasta.
The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.
Lasagne originated in Italy, traditionally ascribed to the city of Bologna (Emilia-Romagna), in where the first modern receipe was created and published and became a traditional dish.
Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano.
In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano.
In all cases the lasagne are oven-baked.
Traditionally, pasta dough prepared in Southern Italy used semolina and water and in the northern regions, where semolina was not available, flour and eggs.
Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina (from durum wheat).
Emilio-Romano’s intensive farming economy in the northern region of Italy results in plentiful dairy and meat products, and their commonality in regional cooking – more so than the olive oil found in southern regions of Italy.
Pastas from Emilio-Romano and its capital, Bologna, are almost always served with a ragú, a thick sauce made from ingredients such as onions, carrots, finely chopped pork and beef, celery, butter, and tomatoes.
 Bread Broth Cappuccino Coffee Lasagna Olive oil Parma ham Parmigiano Pasta Pizza Salami Wine  
A "lasagna cell" is accidentally produced when salty moist food such as lasagna is stored in a steel baking pan and is covered with aluminum foil.
After a few hours the foil develops small holes where it touches the lasagna, and the food surface becomes covered with small spots composed of corroded aluminum.
In this example, the salty food (lasagna) is the electrolyte, the aluminum foil is the anode, and the steel pan is the cathode.
If the aluminum foil only touches the electrolyte in small areas, the galvanic corrosion is concentrated, and corrosion can occur fairly rapidly. 
Puerto Rican cuisine has several dishes related to the empanada.
The closest to those of neighboring countries is called "empanadilla" (little empanada).
The "empanadilla" is made of wheat or cassava flour dough, lard and sometimes vinegar.
It is filled with chicken, "picadillo", chorizo, or turkey, spinach, pigeon peas with coconut, cheese, marinara sauce and mozzarella (known as an "empanadilla de pizza" or an "empanadilla de lasagna"), or cheese with fruit.
Cassava empanadas are usually filled with seafood.
They are very popular beach food and in "cuchifrito" stands.
A similar dish is the "pastelillo", which uses a higher proportion of lard and adds annatto powder in the pastry mix, making it yellow in color, and fried.
Common fillings are cheese, guava paste, meat, fish or chicken.
They may also be found in the varieties of "pizza" or "lasagna".
These should not be confused with another form of "pastelillo", which uses puff pastry, is filled with either meat or fruit paste (mostly guava) and either left plain or topped with powdered sugar or sugar glaze/honey.
The Puerto Rican "empanadilla" pastry should not be confused with what is known as an "empanada" in Puerto Rico, which is steak, chicken breast or fish fillet breaded in flour and fried, much like "Wiener Schnitzel". 
Claudino was born on the 24th of January 1985 in Belo Horizonte, Brazil.
Her favorite food is Lasagna and she enjoys Samba music.