Modern Italian dried lasagne sheets are made from semolina of what wheat?

Modern Italian dried lasagne sheets are made from semolina of durum wheat.

Durum is the hard, amber-coloured wheat traditionally associated with pasta. Its semolina produces a firm dough that holds its shape during drying and cooking, which is especially useful for broad sheets layered in a baked dish.

This refers to industrial dried lasagne, not every lasagne sheet. Fresh lasagne made in northern Italy is often prepared from soft-wheat flour and eggs, then rolled thin by hand. Southern Italian pasta traditions more commonly use semolina and water.

A common mix-up is confusing the wheat with the finished ingredient: semolina is the coarse flour, while durum is the wheat variety from which it is milled. Lasagne also has regional differences in shape, colour and filling, but dried commercial sheets follow the durum-wheat tradition.