Lasagna Day, the history of lasagna

Lasagna is a dish of Italian origin that has a fascinating history and rich culinary traditions. Its history dates back to ancient times, although the exact origin is the subject of debate among historians.

The ancient origin of lasagna can be traced back to the ancient Romans. It is believed that the term “lasagna” derives from the Latin “lasanum”, which means “cooking pot” or “cooking pot”. The Romans would cook layers of pasta together with various ingredients in terracotta pots, creating a sort of proto-lasagna.

During the Middle Ages, durum wheat pasta began to spread in Italy. However, the lasagna as we know it today, with its characteristic layers of pasta and filling, did not emerge until the sixteenth century, in northern Italy. The traditional recipe used sheets of egg pasta, cooked and alternated with meat sauce, cheese and tomato sauce.

Lasagna has become increasingly popular over the centuries, with regional variations throughout Italy. For example, in the Emilia-Romagna region, lasagna is often made with green egg pasta, called “green puff pastry”, which contains chopped spinach. Other variations include the use of seafood instead of meat or the addition of vegetables such as eggplant or zucchini.

Today, lasagna has become an international dish, loved all over the world. It is appreciated for its goodness and versatility, allowing endless combinations of ingredients. In addition to the classic Bolognese lasagna, there are vegetarian lasagna, white lasagna with alfredo sauce, fish lasagna and many other creative variations.

Lasagna is celebrated worldwide on July 29 of each year as “Lasagna Day”, a day dedicated to enjoying and appreciating this delicious dish. During this day, many people prepare homemade lasagna or visit restaurants to savor different versions of this classic Italian dish.

Lasagna remains a symbol of Italian cuisine and its culinary tradition. Its rich history and delicious flavor make it a dish loved by many, continuing to delight people of all ages around the world.

The green lasagna

The Bolognese green lasagna is a regional variant of the Italian lasagna, originally from the city of Bologna, in the Emilia-Romagna region. The distinctive feature of this lasagna is the use of green egg pasta, obtained by adding chopped spinach to the dough of the dough.

The Bolognese green lasagna is prepared with a traditional recipe that requires the creation of a green egg dough, which is then cooked and used to create the layers of the lasagna. The typical filling includes Bolognese sauce, a rich and tasty meat sauce prepared with minced meat, bacon, onions, carrots, celery, tomato and wine.

In addition to the Bolognese sauce, the filling can also include béchamel sauce, an important white sauce made from milk, butter and flour, which gives the lasagna creaminess and flavor. The cheese often used is Parmigiano Reggiano or Pecorino Romano, which are sprinkled between the layers of pasta and filling to add a tasty taste.

The Bolognese green lasagna is then assembled by alternating layers of green pasta, Bolognese sauce, béchamel and cheese, until completing the dish. It is then baked in the oven until the surface becomes golden and crisp.

This lasagna variant is very popular in Italy and abroad for its rich flavor and inviting presentation. The combination of green pasta, Bolognese sauce and béchamel creates a balance of flavors and textures that makes the Bolognese green lasagna a delicious and satisfying dish.