Question: Give the greek name for lasagne.
About the article "Lasagne", section "Etymology".

Candidate passages:
In the Ancient Rome, there was a dish similar to the lasagne called "lasana" or "lasanum" (Latin word for "container", "pot") described in the book "L'arte culinaria" by Marcus Gavius Apicius, but the word could have a more ancient origin.
The first theory is that "lasagne" comes from Greek λάγανον ("laganon"), a flat sheet of pasta dough cut into strips.
The word λαγάνα ("lagana") is still used in Greek to mean a flat thin type of unleavened bread.
Another theory is that the word lasagne comes from the Greek λάσανα ("lasana") or λάσανον ("lasanon") meaning "trivet or stand for a pot", "chamber pot".
The Romans borrowed the word as "lasanum", meaning "cooking pot" in Latin.
The Italians used the word to refer to the dish in which lasagne is made.
Later the name of the food took on the name of the serving dish.
A third theory proposed that the dish is a development of the 14th century English recipe "Loseyn" as described in "The Forme of Cury", a cook book in use during the reign of Richard II.
This has similarities to modern lasagne in both its recipe, which features a layering of ingredients between pasta sheets, and its name.
An important difference is the lack of tomatoes, which did not arrive in Europe until after Columbus reached America in 1492.
The earliest discussion of the tomato in European literature appeared in a herbal written in 1544 by Pietro Andrea Mattioli while the earliest discovered cookbook with tomato recipes was published in Naples in 1692, though the author had apparently obtained these recipes from Spanish sources.
As with most other types of pasta, the word is a plural form, "lasagne" meaning more than one sheet of "lasagna".
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. 
The species name "myrmex" is Greek for ant. 
In February 2013, it was reported that a lasagne product that Comigel produces in Luxembourg on behalf of Findus and Aldi for distribution in Great Britain, Ireland and Sweden, was found to contain up to 100% horse meat instead of the 100% beef as declared in the list of ingredients, in 11 out of 18 samples in an Food Standards Agency check.
Comigel claimed that the meat supplier was Spanghero, a firm owned by Lur Berri.
Findus announced that they will accept no more meat from Comigel, and stopped further deliveries of the product in question .
On 8 February 2013, Findus Sweden announced a recall of its 375g packs of ready-made lasagne (code 63957) and published a contact number for customers who wanted to return the products they had already purchased.
Supermarket chain Aldi announced on 8 February 2013 that it would be withdrawing Today's Special Frozen Beef Lasagne and Today's Special Frozen Spaghetti Bolognese, products both sourced and supplied from Comigel, after tests found the meat content to contain between 30% and 100% horse meat.
The BBC reported on 11 February 2013 that supermarket chain Tesco had discovered that some of its Everyday Value Spaghetti Bolognese had been found to contain 60% horsemeat.
British Environment Secretary Owen Paterson told the House of Commons that it appeared that '"criminal activity" had been at the heart of the scandal.
On 14 February 2013, Dutch media reported that the frozen lasagne sold by the Dutch supermarket Albert Heijn under the Euroshopper brand, also originated from Comigel, via a subsidiary known as Tavola.
The Primafrost Lasagne sold by Coop, Plus, Boni and Nettorama supermarkets in the Netherlands, also turned out to be supplied by Comigel.
French government members Stéphane Le Foll "Ministre de l'Agriculture" and Benoit Hamon "Ministre de la Consommation" concluded on 14 February 2013 that during further criminal investigations the meat processor Spanghero will have its licence suspended. 
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