Raise your hand, or rather your fork, if you’ve never eaten it at least once, and many more, perhaps at a Sunday family lunch. Lasagna is one of those dishes with the flavor and soul of Italy that the whole world knows and enjoys, so much so that it’s celebrated on July 29th as “World Lasagna Day.” Its regional recipes and countless homemade variations make this concentrated flavor a platter of culinary creativity informed by ancient traditions. These roots, and roots, date back to Ancient Greece and then Ancient Rome, when a primitive form of lasagna called “laganon” was consumed. This flat sheet of pasta was made from a dough made from ground wheat, cited by the Greek Aristophanes and later by the Roman Horace, who referred to this pasta as “laganum,” but cut into strips (and even today in southern Lazio, a type of pasta called “laina” exists).
Lasagna Bolognese
But it was between the Middle Ages and the Renaissance that lasagna spread to Emilia Romagna, with egg pasta and ragù and béchamel sauce. By the late 13th century, the latter was already a staple in Bolognese cuisine, and its green color is achieved by adding spinach or nettles to the pasta. The whole dish is topped with alternating layers of ragù, béchamel, butter, and Parmesan, and baked in the oven
Ours is the quintessential baked pasta, the lasagna mentioned in Horace’s Satires, a thin dough of flour, eggs, and optional spinach, layered with béchamel sauce, Parmigiano Reggiano, and ragù. It’s baked in the oven until well browned. There are two versions, yellow or green, the first with a batter made only with flour and eggs, the second with spinach. Every family has its own preference, and its own traditional recipe, just like with tortellini..
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