In a recipe adapted for the Lenten fast, walnuts were recommended.[4]. In Ancient Rome, there was a dish similar to a traditional lasagne called lasana or lasanum (Latin for 'container' or 'pot') described in the book De re coquinaria by Marcus Gavius Apicius,[9] but the word could have a more ancient origin. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. In a large bowl, combine the spinach, ricotta and 1 cup mozzarella cheese.

Add marinara sauce, turn heat to medium … Finish with remaining lasagna noodles and remaining meat mixture. [21], As with most other types of pasta, the Italian word is a plural form: lasagne meaning more than one sheet of lasagna, though in many other languages a derivative of the singular word lasagna is used for the popular baked pasta dish. Heat a large saute pan over medium heat, add olive oil and saute mushrooms for 2-3 minutes, until just beginning to soften.

[5] Lasagne al forno, layered with a thicker ragù and Béchamel sauce, and corresponding to the most common version of the dish outside Italy, are traditionally associated with the Emilia-Romagna region of Italy. Add marinara sauce and simmer for 5 minutes on medium-low heat. Put a thin layer of the mushroom and spinach mixture in a buttered baking dish. In all cases, the lasagne are oven-baked (al forno). Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). In other regions, lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats (e.g., ground beef, pork or chicken), and vegetables (e.g., spinach, zucchini, olives, mushrooms), and the dish is typically flavoured with wine, garlic, onion, and oregano.

For other uses, see, "Everyone Eats: Understanding Food and Culture", Eugene Newton Anderson, NYU Press, 2005, "A Lighthearted Look at How Foods Got Their Names", John Rylands University Library of Manchester, "Oldcook : Forme of Cury and cookery books in English",, Creative Commons Attribution-ShareAlike License, This page was last edited on 10 November 2020, at 18:49. In the northern Italian region of Emilia-Romagna, and especially in its capital, Bologna, layers of lasagne are traditionally green (the color is obtained by mixing spinach or other vegetables in the dough) and served with ragù (a thick sauce made from onions, carrots, celery, finely ground pork and beef, butter, and tomatoes),[7][8] bechamel and Parmigiano-Reggiano cheese. The traditional lasagne of Naples, lasagne di carnevale, are layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce.

The first theory is that lasagne comes from Greek λάγανον (laganon), a flat sheet of pasta dough cut into strips.

[17] The Italians used the word to refer to the cookware in which lasagne is made. Bring to a boil. In other regions, lasagne can be made with various combinations of ricotta or mozzarella cheese, The resulting lasagne casserole is cut into single-serving square portions. Regional usage in Italy, when referring to the baked dish, favours the plural form lasagne in the north of the country and the singular lasagna in the south. [3] It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough flattened into thin sheets (lasagne), boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick. [10][11][12][13] The word λαγάνα (lagana) is still used in Greek to mean a flat thin type of unleavened bread baked for the holiday Clean Monday. Traditionally, pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used.

Green lasagne with ragù, Parmesan and bechamel, typical of the bolognese cuisine, A close-up view of lasagne's profile showing the layers of sauce, cheese and other ingredients, "Lasagna" redirects here. Cook and stir ground beef in the hot pot with garlic, oregano, … An important difference is the lack of tomatoes, which did not arrive in Europe until after Columbus reached the Americas in 1492. Sprinkle the pan of spinach lasagna evenly with Another proposed link, or reference, is the 14th-century English dish loseyn[18] as described in The Forme of Cury, a cookbook prepared by "the chief Master Cooks of King Richard II",[19] which included English recipes as well as dishes influenced by Spanish, French, Italian, and Arab cuisines. Bring a large pot of lightly salted water to a boil. Spread 1-1/2 cups meat sauce into a greased 13x9-in