Lasagna is undeniably one of the most famous Italian dishes enjoyed worldwide. This baked casserole, built with layers of flat pasta sheets and rich fillings, stands as a testament to Italy’s culinary heritage. Typically, lasagna features wide, flat pasta layered with ingredients like ragù, béchamel sauce, vegetables, and a medley of cheeses. Its enduring popularity and diverse regional adaptations firmly establish lasagna as a cornerstone of Italian cuisine.
The Ancient Roots of Lasagna
Both the name and the dish “lasagna” trace back to ancient times, highlighting its long history. Linguistic theories suggest origins in Latin, with lasanum meaning “cooking pot,” or in ancient Greek and Roman, with laganum referring to “flat bread.” Even within Italy today, variations of the name like sagne or lagana persist, echoing its historical roots.
Archaeological evidence further supports lasagna’s ancient origins. Etruscan frescoes from the 4th century BC in the Tomba dei Rilievi near Rome depict tools and ingredients for pasta making, alongside scenes of banquets where diners appear to be enjoying a lasagna-like dish. Written records also point to early forms of lasagna. Apicius’s 1st century AD Roman cookbook, De Re Coquinaria, describes a dish with layers of dough, meats, and cheeses. By the Middle Ages, recipes began to more closely resemble modern lasagna. The 14th-century cookbook Liber de Coquina details a dish of boiled, flattened dough sprinkled with cheese and spices. These historical references clearly indicate lasagna’s deep and authentic Italian heritage.
Regional Lasagna Variations Across Italy
Lasagna’s identity as an Italian food is further cemented by its incredible regional diversity. Across Italy, you’ll find countless variations, each reflecting local ingredients and culinary traditions. In southern Italy, lasagna often features dried pasta sheets layered with a robust meat ragù, creamy ricotta, and mozzarella cheese. Moving north, particularly to Bologna, you encounter the celebrated Lasagna Bolognese. This version typically uses fresh green spinach pasta, layered with ragù, béchamel sauce, and Parmigiano Reggiano cheese.
Each Italian region boasts its own unique lasagna specialties. Lasagne al brodo, a lasagna baked in broth, hails from Molise. This dish features lasagna sheets layered with tiny veal meatballs, shredded chicken and veal from the broth, mozzarella, and Parmigiano Reggiano, all served in a bowl of rich stock. Lasagne all’Ascolana from Marche is a tomato-less lasagna made with fresh egg pasta, a beef and chicken giblet sauce cooked in wine, and white truffles. Another Marche specialty, Vincisgrassi, is a lasagna created in honor of an Austrian general. This rich dish includes béchamel, wild porcini mushrooms, and prosciutto in its layers. Even Sardinia offers a unique twist, often using pane carasau, a thin, crispy flatbread, in place of pasta sheets for dishes like Pane Frattau, a quick lasagna made with broth-soaked pane carasau, tomato sauce, pecorino cheese, and a poached egg.
Lasagna for Italian Holidays
Lasagna’s presence extends beyond everyday meals, playing a significant role in Italian holiday traditions, further solidifying its place in Italian culture. Regional variations even emerge for special occasions. For Carnival, Calabrese cooks prepare Sagne Chine, a lasagna layered with meatballs, ricotta, aged cheese, mushrooms, and artichokes. In Naples, Lasagna di Carnevale Napolitana is a must-have for Fat Tuesday, featuring a rich meat sauce, meatballs, salami, ricotta, mozzarella, and boiled eggs. Neapolitans famously say, “che Carnevale sarebbe” – what sort of Carnival would it be without this lasagna?
For Christmas Eve, a meatless tradition in Italy, Lasagne da Fornel from Friuli-Venezia Giulia offers a unique take. This dairy-free lasagna layers pasta sheets with grated apples, dried fruit, nuts, and poppy seeds. In Sicily, particularly around Enna, Sciabbó is a traditional Christmas Day dish. This lasagna features a pork ragù seasoned with dark chocolate, showcasing the island’s unique culinary influences. The use of chocolate, introduced to Sicily in the 1700s, highlights the evolution of Italian cuisine while maintaining lasagna’s central role.
In conclusion, from its ancient origins to its diverse regional adaptations and holiday traditions, lasagna is unequivocally an Italian food. Its rich history and countless variations across Italy firmly establish it as an iconic and beloved dish within Italian culinary heritage.
