To understand the nature of lasagne, ask not what it is or how it’s made but who’s eating it. Like many world-wandering dishes, lasagne is not so much a recipe as a reflection of human taste, in all its wild variety. Ancient Greece can lay some claim to being its birthplace, with laganon. This is said by some to have been the first pasta — sheets of dough cut into strips — from which the Romans likely took the name for their lagane, the basis for lasagne patina. Little is known about this trailblazing dish, except that it called for the inclusion of sow’s belly and fish. Since then, however, it’s travelled the globe, evolving and acquiring innumerable iterations.
Lasagne is codified as a classic of Bolognese cuisine by the Accademia Italiana della Cucina (an organisation dedicated to preserving Italy’s culinary heritage). It defines it as spinach egg pasta layered with ragu and bechamel. Yet, there are plenty of variations to be found, and the dish’s multifarious nature is evident by the fact that entire cookbooks have been dedicated to it. Lasagna, A Baked Pasta Cookbook, by Anna Hezel and The Editors of Taste, offers 128 pages of recipe inspiration, as well as the revelation that the common Americanism ‘lasagna’ is the word for a single sheet of pasta; ‘lasagne’ is the correct name of the dish, the final ‘e’ indicating the plurality of pasta layers.
This story is from the Food #13 Autumn 2021 edition of National Geographic Traveller (UK).
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This story is from the Food #13 Autumn 2021 edition of National Geographic Traveller (UK).
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