Lasagna

Lasagna(UK:/ləˈzænjə/,US:/ləˈzɑːnjə/;Italian:[laˈzaɲɲa]), also known aslasagne(Italian:[laˈzaɲɲe]), is a type ofpasta, possibly one of the oldesttypes,made in very wide, flat sheets. InItalian cuisineit is made of stacked layers of pasta alternating with fillings such asragù(ground meats and tomato sauce),béchamel sauce, vegetables, cheeses (which may includericotta,mozzarella, andParmesan), and seasonings and spices.The dish may be topped with grated cheese, which melts during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven (al forno). The resulting baked pasta is cut into single-serving square or rectangular portions.
Inancient Rome, there was a dish similar to a traditional lasagna calledlasanaorlasanum(Latinfor 'container' or 'pot') described in the bookDe re coquinariabyMarcus Gavius Apicius,but the word could have a more ancient origin. The first theory is thatlasagnacomes fromGreekλάγανον (laganon), a flat sheet of pasta dough cut into strips.The word λαγάνα (lagana) is still used in Greek to mean a flat thin type ofunleavened breadbaked for theClean Mondayholiday.
Another theory is that the word lasagna comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning 'trivet', 'stand for a pot' or 'chamber pot'.TheRomansborrowed the word aslasanum, meaning 'cooking pot'.The Italians used the word to refer to the cookware in which lasagna is made. Later the food took on the name of the serving dish.
Another proposed link or reference is the 14th-century English dishloseynas described inThe Forme of Cury, a cookbook prepared by "the chief Master Cooks ofKing Richard II",which included English recipes as well as dishes influenced by Spanish, French, Italian, and Arab cuisines.This dish has similarities to modern lasagna in both its recipe, which features a layering of ingredients between pasta sheets, and its name. An important difference is the lack oftomatoes, which did not arrive in Europe until afterColumbus reached the Americasin 1492. The earliest discussion of the tomato in European literature appeared in aherbalwritten in 1544 byPietro Andrea Mattioli,while the earliest cookbook found with tomato recipes was published inNaplesin 1692, but the author had obtained these recipes from Spanish sources.
As with most othertypes of pasta, the Italian word is a plural form:lasagnemeaning more than one sheet oflasagna, although, in many other languages, a derivative of the singular wordlasagnais used for the popular baked pasta dish. When referring to the baked dish, regional usage in Italy favours the plural formlasagnein the north of the country and the singularlasagnain the south.The former plural usage has influenced the usual spelling found inBritish English, while the southern Italian singular usage has influenced the spelling often used inAmerican English.Bothlasagnaandlasagneare used as singularnon-count(uncountable) nouns in English.
Lasagna originated in Italy during theMiddle Ages. The oldest transcribed text about lasagna appears in 1282 in theMemoriali Bolognesi('Bolognese Memorials'), in which lasagna was mentioned in a poem transcribed by a Bolognesenotary;while the first recorded recipe was set down in the early 14th century in theLiber de Coquina(The Book of Cookery).It bore only a slight resemblance to the later traditional form of lasagna, featuring afermenteddoughflattened into thin sheets, boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick.Recipes written in the century following theLiber de Coquinarecommended boiling the pasta in chicken broth and dressing it with cheese andchicken fat. In a recipe adapted for theLentenfast,walnutswere recommended.
Mass-produced lasagne with a ruffled edge is calledlasagna riccia,doppio festone,sciabò, andsciablò.In theVeneto, factory-producedlasagneare calledbardeleorlasagnoni.Narrowerlasagnearemezze lasagne, and if with a ruffled edge,mezze lasagne ricche.Similar pastas are the narrowerlasagnetteand its longer cousin, thelasagnotte(cappellasci[sic] inLiguria), as well as thesagneofSalento(the "heel" of the Italian "boot"),andlaganain the remainder ofApulia.
The lasagna ofNaples,lasagne di Carnevale, is layered with localsausage, small friedmeatballs,hard-boiled eggs,ricottaandmozzarellacheeses, and sauced withNeapolitan ragù, a meat sauce.
Lasagne al forno, layered with a thickerragùandbéchamel sauceand corresponding to the most common version of the dish outside Italy, is traditionally associated with theEmilia-Romagnaregion of Italy. Here, and especially in its capital,Bologna, layers of lasagna are traditionally green (the colour is obtained by mixing spinach or other vegetables into the dough)and served with ragù (a thick sauce made with onions, carrots, celery, finely ground pork and beef, butter, and tomatoes),béchamel sauce, andParmesan cheese.
In other regions, lasagna can be made with various combinations of ricotta or mozzarella,tomato sauce, meats (such as ground beef, pork, veal or chicken), and vegetables (such as spinach, zucchini, olives, and mushrooms), and the dish is typically flavoured withwine,garlic,onion, andoregano. In all cases, the lasagne are baked (al forno).
Traditionally, pasta dough prepared insouthern Italyusedsemolinaand water; in thenorthern regions, where semolina was not available,flourandeggswere used. In modern Italy, since the only type of wheat allowed for commercially sold pasta isdurum wheat, industrial lasagne are made from durum wheat semolina.
Media related toLasagne (layered dish)at Wikimedia CommonsLasagneat the Wikibooks Cookbook subproject