Origins of Lasagna: Did you know? This dish is incredibly popular and has become a staple in homes all across the world, including my own. It’s a simple, all-in-one meal that can be prepared using items from your pantry and is perfect for busy weekdays and evenings, especially for on the go moms. Additionally, it can be adjusted to suit a variety of preferences. You can use any item to achieve the flavor you want, and the result will be a dish you enjoy. Try your own variations.
The majority of people have eaten this meal in some form or another, but have you ever considered where it originated?
Origins of Lasagna in Ancient Greece
According to the first hypothesis, lasagna originated in Ancient Greece before being conquered by the Romans. Who knew, I thought it was the Italians. And, according to mythology, the ancient Greeks prepared dough sheets, cut them into “laganon” strips, and then used them to create a tiered meal.
It is said that Hephaestus, the Greek god of fire, gave the ancient Greeks a tool to make the flatbread or sheet they used in their recipe by slicing a wheat and water dough into strips. Sounds like a lot of work.
The word “lasagne,” the dish’s current Italian name, is thought to have descended from the Greek word “laganon.” Other possible origins are the Latin word “lassanum,” which means “cooking pot,” or the Greek word “lassanon,” which means “chamber pot” (yuck, we know). In any case, since the dish is prepared in a pot, either of these names might apply.
Although the ancient Greeks may have created a layered baked meal that might be the forerunner of lasagna, the lack of a specific recipe rules out a clear link to contemporary lasagna. Furthermore, laganon pasta is still made by modern Greeks, although not for lasagna. I think I do better without a recipe.
Ancient Rome
Romans’ use of a multi-course dinner may have been influenced by the ancient Greeks. The recipe for the Apician dish can be found in “Apicius,” a cookbook that is believed to have been written in the first century AD. Similar to lasagna, the apician dish is composed of alternating layers of dough with meat sauce.
For the meat sauce, the ancient Romans cut bits of fish, poultry, and other small birds, as well as fried hog bellies with the udders. Next, oil is used to dissolve the eggs, pepper that has been crushed, and lovage. As soon as this was dissolved, they would add broth and raisin wine. These type of ingredients I won’t be using in my recipe!
The primary difference in this traditional Roman recipe is the use of thin pancakes between the layers of meat sauce rather than spaghetti sheets. It may merely be a version of an ancient Greek food rather than the origin of modern lasagna, despite the fact that it is another layered meal containing protein and carbohydrates.
England
Then let’s go back to the Middle Ages in England. In a 14th-century recipe, a different layered dish that may be related to lasagna is described. Using layers of pasta and cheese on top, the chefs of King Richard II created a feast. Extra cheese for me.
By rolling out pasta sheets and cooking them in broth, “loseyns,” pronounced “lasan,” is created. The chefs then put grated soft cheese and spice powder on plates. The cheese mixture was then sandwiched between the cooked pasta sheets, which were then layered on top of one another.
The main distinction is the absence of tomatoes and meat in the medieval English dinner. The spice powder, which isn’t a typical ingredient in lasagna and has a distinct flavor character, also contained cinnamon and saffron.
Italy
“Liber de Coquina,” or “The Book of Cookery,” was written by the Italians in the fourteenth century and contained a lasagna recipe. It used big sheets of spaghetti to make room for a casserole.
The beef sauce is not used in this dish, though. Instead, it uses a spice mixture called a powder fort, which includes crushed black pepper, ginger, pepper, and cloves. A lot of spices.
Tomatoes weren’t a part of the diet until the 16th century. Even though, there was no meat in the meal. The recipe finally included local sausages, fried meatballs, eggs, cheese, and Neapolitan ragu. It became known as “Lasagna di Carnevale,” with “Lasagna al Forno” being a well-liked current variant.
The closest recipe to current lasagna was likely developed by medieval Italians. Whatever the case, we think they were influenced by the ancient Greeks and Romans as well as perhaps the medieval English, who gave the layered meal their own unique twist. That they did.!
What Is the Difference Between Lasagna and Lasagne?
Another point of debate is whether the dish should be referred to as “lasagna” or “lasagne.” The layered baked dish is known as “lasagna” in the United States. However, it is known as “lasagne” in Europe, particularly in Italy.
Durum – Soft. It’s different from Italian pasta that has to be made with durum wheat; it’s made with soft wheat – eggs and olive oil.
Romagna Emilia. Italy is the home of lasagna; it is cooked there. But the Emilia Romagna region is known for its delicious Bolognese lasagna.
truffles. It is the primary component of opulent lasagna, known as “all’albese,” and it includes heaps of white truffle, cheese, and béchamel. On occasion, you may choose to include mushrooms or a mild white meat sauce.
You may choose to try a different style of lasagna that I haven’t listed here. Lasagna is a filling meal for anyone to enjoy!
My Homemade Origins of Lasagna Recipe
Even though, My Homemade Lasagna Recipe is where anyone can see it, I don’t normally put my recipes to paper. They are in my head. I don’t measure anything because I do it accordingly to taste.
Ingredients:
Lasagna noodles
Cooked ground beef (at least a lb. or more)
Spaghetti Sauce (or your favorite canned sauce)
Ricotta Cheese
Cottage Cheese
Shredded Cheese
Sliced Cheese
Ungreased pan, I personally prefer a glass pan.
Preheat oven to 350
- Put cooked, drained noodles in the ungreased pan. One at a time, laid across the bottom of the pan.
- Put the spaghetti sauce on all the layer of noodles.
- Put some cooked, drained hamburger across the layer of noodles.
- Put a TBSP. Or about Ricotta cheese in each of the corners and in the middle.
- Do the same with cottage cheese as with Ricotta.
- Break about 3 slices of cheese in ½ . Put throughout every layer.
Do each layer the same until you have finished your last layer, on your last layer add shredded cheese on top last.
By the way I normally don’t measure anything that I’m making from my own recipes so that’s why you don’t see many measurements in this recipe.
Put it in the oven until all the cheese is melted.
This recipe is so easy for anyone, it’s really easy to make. Also, I’m pretty sure that no one knows exactly where it started or originated. I always personally thought Italy, hmm.
Yummmy!!! ENJOY!
Thank you for stopping to view my recipe page! IF you like this check out the my other recipes.