Lasagne

Lore & Background

Lasagna originated in Italy during the Middle Ages. The first recorded recipe was set down in the early 14th century in the Liber de Coquina, featuring a fermented dough flattened into thin sheets, boiled, sprinkled with cheese and spices. Later recipes recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat, with a Lenten version using walnuts.

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).