Lasagne

Lore & Background

Lasagna, known in the plural form lasagne, is a type of pasta made in wide, flat sheets. Its defining characteristic is its use in a baked dish formed by stacking layers of this pasta with alternating fillings, which may include ragù (a sauce of ground meats and tomato), béchamel sauce, vegetables, and cheeses such as ricotta, mozzarella, and Parmesan, along with seasonings and spices. The assembled layers are topped with grated cheese and baked in an oven. The pasta itself comes in several regional forms: mass-produced sheets with a ruffled edge are called *lasagne ricce*, while a long, narrow rectangular shape is common in modern baked dishes, though a more traditional square shape also persists. In Veneto, factory-made sheets are known as *bardele* or *lasagnoni*; narrower versions are *lasagnette*, and those with a ruffled edge are *lasagnette ricce*. Similar pastas include the narrower *pappardelle* and its longer cousin *lasagnotte*, as well as the *sagne* of Salento and *lagana* in the rest of Apulia. The dish originated in Italy during the Middle Ages, with the oldest known written reference appearing in a 1282 ballad. The first recorded recipe, from the early 14th-century *Liber de Coquina*, described a fermented dough flattened into thin sheets, boiled, sprinkled with cheese and spices, and eaten with a pointed stick. Later recipes boiled the pasta in chicken broth and dressed it with cheese and chicken fat; a Lenten adaptation used walnuts. Regional variations across Italy are numerous, often served during religious celebrations when meat was more commonly eaten. Neapolitan lasagna layers local sausage, small fried meatballs, hard-boiled eggs, ricotta, and mozzarella with Neapolitan ragù. The version from Bologna, known as *lasagne alla bolognese*, uses a thick ragù, béchamel, and Parmesan, and is the most common form outside Italy. Ferrara’s *lasagne verdi* incorporates spinach into green pasta sheets, while the Marche region’s *vincisgrassi* features mushrooms and offal. Genoa’s *lasagne al pesto* combines a light béchamel with pesto before baking.

Reader's Guide

Lasagne's significance lies in its deep roots in Italian culinary tradition and its evolution into a globally recognized comfort food. The dish reflects regional Italian diversity: in Emilia-Romagna, lasagne al forno is layered with thick ragù and béchamel; in Naples, lasagne di Carnevale includes sausage, meatballs, hard-boiled eggs, and ricotta; in Genoa, lasagne alla genovese combines béchamel with pesto. The pasta itself varies—mass-produced lasagne with ruffled edges is called lasagna riccia, while narrower forms include lasagnette and lasagnotte. The etymology is debated, with possible origins from Greek 'laganon' (flat sheet of pasta dough) or 'lasana' (trivet or cooking pot). The dish's legacy includes its adaptation in Italian-American cuisine, often using ricotta instead of béchamel, and its celebration on Lasagna Day in the United States. The spelling varies: 'lasagne' is common in British English, 'lasagna' in American English, reflecting regional Italian usage.

Did You Know?

• The first recorded recipe for lasagna was set down in the early 14th century in the Liber de Coquina.
• Lasagna Day is celebrated annually by some in the United States on 29 July.
• The word 'lasagna' may derive from Greek 'laganon' (flat sheet of pasta dough) or 'lasana' (trivet or cooking pot).