The delicious history of Lasagna: learn how to make the best version of this classic

Lasagna, that Italian dish of succulent layers of pasta interspersed with savory sauces and melted cheeses, is a culinary masterpiece that has captivated palates around the world. Its history dates back centuries to Italy’s rich culinary tradition, and its popularity persists to this day, with variations that reflect the creativity and culinary diversity of each region. Let’s dive into this mouthwatering journey through the origin, recipe, and variations of lasagna.

Origin and history of lasagna: a culinary journey through time and flavor

Lasagna, that iconic dish of Italian cuisine, has a history that dates back to ancient Rome. Back then, a rudimentary version of what we now know as lasagna was prepared, using sheets of pasta and meat between layers. However, it was in the Emilia-Romagna region of northern Italy during the Middle Ages that lasagna truly evolved and became the delicacy we enjoy today.

During this historical period, pasta sheets began to be made by hand, allowing for greater flexibility in their use and preparation. These sheets were paired with a variety of local ingredients, such as beef, pork, or chicken, as well as a variety of fresh and flavorful cheeses, such as ricotta and parmesan.

The use of sauces also became popular in the preparation of lasagna during the Middle Ages. Bolognese sauce, a mixture of minced meat, tomato and vegetables, became a common choice for filling the pasta layers. Additionally, bechamel sauce, a smooth cream made from milk, flour and butter, was introduced as an additional layer that provided a creamy texture and indulgent flavour to the dish.

Over time, lasagna became a staple on the table of Italian families, especially during celebrations and special occasions. Its versatility and ability to feed large groups of people made it a popular choice for family gatherings and parties.

As lasagna spread across Italy and beyond, each region began to develop its own unique variants of the dish. From “lasagna al forno” in Sicily, which incorporates eggplant and ricotta, to Liguria’s “green lasagna,” which uses spinach and pesto pasta, regional variants reflect Italy’s culinary diversity and the creativity of its inhabitants.

Lasagna is a symbol of Italy's rich culinary heritage and endless creativity in the kitchen. From its humble origins in ancient Rome to its evolution on tables around the world, lasagna remains an undisputed favorite for those seeking a comforting and delicious dish. So the next time you sit down to enjoy a delicious serving of lasagna, remember that you are savoring centuries of Italian culinary history and tradition. Buon appetito!

Traditional lasagna recipe:

The traditional lasagna recipe consists of three main components: pasta, sauce and filling. So simple and delicious, it's hard to believe that it only needs these ingredients. But the trick is that each part of the lasagna is carefully homemade. From the layers to the filling. Below, we show you the traditional lasagna recipe, step by step.

Ingredients needed for each component:

For the pasta:

• 250g lasagna pasta sheets (fresh or dry)
• Water
• Salt

For the bolognese sauce:

• 500g ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, grated
• 2 celery stalks, chopped
• 400g crushed tomatoes (canned or fresh)
• 2 tablespoons tomato paste
• 1 teaspoon of sugar
• Salt and pepper to taste
• Olive oil

For the bechamel sauce:

• 50g butter
• 50g of flour
• 500ml of milk
• Salt, pepper and nutmeg to taste

Assembly and gratin:

• 200g grated mozzarella cheese
• 100g grated parmesan cheese

Step by step instructions:

Preparation of the pasta:

1. Preheat the oven: Before you start preparing the pasta, preheat the oven to 180°C. This will ensure that it is ready for gratinating the lasagne later.
2. Cooking the pasta: Bring a large pot of water to a boil and add a generous pinch of salt. The salt will help season the pasta as it cooks. Once the water is boiling, add the lasagna pasta sheets and cook according to package directions until al dente. It's important not to overcook the pasta, as it will continue to cook in the oven later. Once cooked, drain the pasta and run it under cold water to stop the cooking. This will prevent the pasta from sticking together and keep its texture firm. Set the pasta aside for later.

Preparation of the Bolognese sauce:

1. Sauté the vegetables: In a large skillet, heat some olive oil over medium heat. Add the finely chopped onion, garlic, carrots and celery. Sauté the vegetables until golden and tender, releasing their natural flavours in the process.
2. Cooking the ground beef: Add the ground beef to the pan and cook until nicely browned and cooked through. Make sure to break it up as it cooks to get an even texture in the bolognese sauce.
3. Add the remaining ingredients: Add the crushed tomatoes, tomato paste, sugar, salt and pepper to the meat and vegetable mixture. These ingredients combine to create a rich and flavorful sauce that will be the heart of the lasagna.
4. Cooking the sauce: Reduce the heat to low and simmer the sauce for 20-30 minutes, stirring occasionally. This will allow the flavours to develop and the sauce to thicken to the desired consistency. Taste the sauce and adjust the seasoning if necessary.

Preparation of the bechamel sauce:

1. Melt the butter: In a saucepan, melt the butter over medium heat until completely liquid and bubbly.
2. Add the flour: Add the flour to the melted butter and mix well with a hand whisk until a smooth, homogeneous paste forms. This mixture will form the base of the bechamel sauce and will help thicken it properly.
3. Add the milk: Slowly pour the milk into the saucepan, whisking constantly to prevent lumps from forming.Continue mixing until the mixture is smooth and well incorporated.
4. Cooking the sauce: Cook the sauce over low heat, stirring constantly, until it thickens and reaches the desired consistency. Season with salt, pepper and nutmeg to taste. Once ready, set the bechamel sauce aside for assembling the lasagna.

Lasagna assembly:

1. Prepare the mold: In a baking dish, spread a thin layer of Bolognese sauce on the bottom. This will prevent the pasta sheets from sticking to the bottom of the dish during baking.
2. Toggle layers: Place a layer of pasta sheets over the bolognese sauce, making sure to cover the entire surface of the pan. Then, pour a layer of bolognese sauce over the pasta, followed by a layer of bechamel sauce.
3. Repeat the process: Repeat the process, alternating layers of pasta, bolognese sauce and bechamel sauce, until the pan is almost full. This will create the different layers of flavours and textures that make lasagna so delicious.
4. Cover with cheese: Sprinkle a generous amount of grated mozzarella cheese over the last layer of bechamel sauce. This will add a touch of creaminess and will brown golden brown in the oven. Sprinkle grated parmesan cheese over the mozzarella layer for additional flavour and a golden, crispy finish.

Gratinating the lasagna:

1. toBaking the lasagna: Cover the mould with aluminium foil and bake in a preheated oven at 180°C for 30 minutes. This will allow the lasagne to heat evenly and the flavours to blend.
2. Remove the aluminum foil: After the indicated time has passed, remove the foil and continue baking the lasagna for another 15-20 minutes, or until it is golden and bubbly on top. This final step will gratinate the cheese and add a delicious, crunchy finish to the lasagna.
3. Rest and serve: Once the lasagna is ready, remove it from the oven and let it rest for a few minutes before cutting into portions and serving. This will allow the flavors to settle and make the lasagna easier to cut and serve to your guests. Enjoy your delicious homemade lasagna! And there you have it! A delicious Italian lasagna ready to enjoy. Bon appetit!

VtoRegional Lasagna: Exploring the diversity of Italian lasagna

Lasagna is an iconic Italian dish that has transcended borders and adapted to the flavours and culinary traditions of various regions, giving rise to a wide range of regional variations that delight the palates of food lovers. Each of these variations presents its own unique identity, reflecting the cultural and culinary richness of its region of origin. Let's explore some of these delicious variations!

1. Lasagna al Forno (Sicily):

On the sunny island of Sicily, lasagna al forno is a delicacy that incorporates ingredients typical of the region. Instead of the classic bolognese sauce, this lasagna variation includes roasted eggplant and fresh ricotta between the layers of pasta. The eggplants provide a smoky flavor and a soft texture, while the ricotta adds creaminess and a touch of freshness. The result is a comforting, flavorful lasagna that captures the essence of Sicilian cuisine in every bite.

2. Green Lasagna (Liguria):

In the picturesque coastal region of Liguria, green lasagna is a popular choice, known for its vibrant colour and fresh flavours. The pasta is coloured with spinach, which not only gives it its characteristic green hue, but also adds nutrients and a mild flavour to the lasagna. The filling is made up of a mixture of Genoese pesto, boiled potatoes and ricotta cheese, creating an irresistible combination of aromas and textures. This version of lasagna is a tribute to the fresh ingredients and abundant vegetation that characterises Liguria.

3. Lasagna di Carnevale (Campania):

In the Campania region, home to the famous city of Naples, lasagna di Carnevale is a festive option enjoyed during carnival celebrations. This extravagant variation includes sausages, hard-boiled eggs, and ricotta sandwiched between layers of pasta, creating a bold and comforting flavor combination. The sausages lend a smoky, spicy flavor, while the hard-boiled eggs add a firm texture and a hint of indulgence. The ricotta softens the whole with its creaminess, balancing the intense flavors of the other ingredients. Lasagna di Carnevale is a celebration of the abundance and joy that defines the carnival season in Campania.

Each of these regional variations of lasagna is a testament to Italy’s culinary diversity and creativity. From the bold, spicy flavours of the south to the fresh, aromatic ingredients of the north, lasagna remains a culinary canvas on which each region can leave its own distinctive mark. Dare to try these delicious variations and discover the unique flavours of Italian lasagna in all its glory!

Try your favorite version and surprise everyone

From its humble origins in ancient Rome to its evolution on tables around the world, lasagna remains an undisputed favorite for those seeking a comforting and delicious dish. Whether you stick to the traditional recipe or venture into trying a regional variation, lasagna is sure to delight the senses and satisfy the appetite of every lucky diner who tries it. So, the next time you sit down to enjoy a plate of lasagna, take a moment to appreciate its rich history and unmatched flavor. Buon appetito!

FAQ ABOUT LASAGNA

What ingredients are needed to make lasagna?

The basic ingredients for making lasagna are pasta sheets, bolognese sauce (made with minced meat, tomatoes and other vegetables), bechamel sauce (made with milk, flour and butter) and grated cheese (usually mozzarella and parmesan).

Can I make lasagna without meat?

Of course! Vegetarian lasagna is a delicious option that replaces meat with ingredients such as roasted vegetables, spinach, mushrooms or even tofu. You can also opt for a seafood lasagna for a lighter and tastier alternative.

How long does it take to bake a lasagna?

The cooking time for lasagna in the oven depends on a number of factors, including the thickness of the layers and the temperature of the oven. In general, it is baked covered with foil for about 30 minutes at 180°C, then the foil is removed and baked for another 15-20 minutes, or until golden and bubbly on top.

Can you freeze lasagna?

Yes, lasagna is an ideal dish to freeze.You can prepare it fully, allow it to cool to room temperature and then wrap it tightly in foil or cling film before placing it in the freezer. It can be stored frozen for up to 3 months. To reheat it, simply defrost it in the fridge overnight and then bake it at 180°C until it is warmed through.