Lasagna is the ultimate pasta dish, it has all the makings of a complete meal in one pan. This layered goodness is an all time favorite of mine and many families around the world.

Lasagna has a fascinating history that spans centuries. The dish originated in Italy, though its exact origins are somewhat debated among food historians.

The earliest known form of lasagna dates back to ancient Rome. They made a dish called “lagana” which consisted of sheets of pasta with various fillings. However, this early version differed significantly from the layered dish we know today.

The more recognizable form of lasagna developed in Naples during the Middle Ages. It was there where the first recipe for a layered pasta dish resembling modern lasagna was recorded. The traditional Neapolitan lasagna (lasagne di carnevale) included local cheeses, sausage, small meatballs, and hard-boiled eggs.

In Northern Italy, particularly Bologna, another version evolved called “lasagne al forno.” This version features flat pasta sheets layered with ragù (meat sauce). It also includes béchamel sauce and Parmigiano-Reggiano cheese.

The word “lasagna” is believed to have origins in Greek. It may come from “laganon” or “lasanon,” which referred to a cooking pot. This later became the name of the food cooked in it.

Lasagna reached wider popularity beyond Italy during the late 19th and 20th centuries. Italian immigrants brought their recipes to other countries. This was particularly true in the United States, where it became a staple of Italian-American cuisine.

Regional variations of Lasagna:

Regional variations of lasagna reflect different culinary traditions across Italy and around the world. Here are the most notable regional styles:

Italian Regional Variations:

1. Lasagna alla Bolognese (Emilia-Romagna): Perhaps the most internationally recognized version, featuring flat pasta sheets layered with ragù (slow-cooked meat sauce), béchamel sauce, and Parmigiano-Reggiano cheese. The pasta is traditionally green due to the addition of spinach.
2. Lasagna Napoletana (Naples/Southern Italy): A rich, celebratory dish often made for Carnival. It contains ricotta, small meatballs, sausage, hard-boiled eggs, and various cheeses including mozzarella, with tomato sauce instead of béchamel.
3. Lasagna al Pesto (Liguria): Uses the region’s famous basil pesto sauce, often with béchamel and sometimes potatoes and green beans.
4. Vincisgrassi (Le Marche): A luxurious variation with prosciutto, mushrooms, and truffle, sometimes including chicken giblets in the sauce.
5. Lasagna Bianca: A “white” version without tomato sauce, often featuring mushrooms, cheeses, and various vegetables.

International Adaptations:

1. American-Style: Typically hearty with abundant ricotta cheese, mozzarella, ground beef, and tomato sauce. Often spicier and more heavily seasoned than Italian versions.
2. Greek Pastitsio: While not called lasagna, it’s a similar layered pasta dish with ground meat, béchamel, and often cinnamon and nutmeg.
3. Mexican Lasagna: Incorporates Mexican flavors with ingredients like corn tortillas instead of pasta, black beans, corn, chili peppers, and Mexican cheeses.
4. Vegetarian/Vegan Variations: Popular modern adaptations using vegetables like eggplant, zucchini, spinach, and plant-based cheese alternatives.

Each regional variation reflects local ingredients, culinary traditions, and taste preferences. This diversity showcases how versatile and beloved the basic concept of layered pasta with sauce and fillings has become worldwide.

Here’s a straightforward lasagna recipe that delivers great results:

Ingredients:

• 1 pound ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 9 lasagna noodles (no-boil or regular)
• 15 oz ricotta cheese
• 1 egg
• 3 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet over medium heat, brown the ground beef. Add onions and garlic, cooking until softened.
3. Stir in marinara sauce, tomato paste, basil, oregano, salt, and pepper. Simmer for 5-10 minutes.
4. If using regular lasagna noodles (not no-boil), cook according to package directions until al dente.
5. In a bowl, mix ricotta cheese with the egg and 1 cup of mozzarella.
6. In a 9×13 inch baking dish, spread 1/2 cup of meat sauce on the bottom.
7. Layer as follows:
   • 3 lasagna noodles
   • 1/3 of the ricotta mixture
   • 1/3 of the remaining meat sauce
   • 1/2 cup mozzarella
8. Repeat layers twice more, finishing with meat sauce and the remaining mozzarella and Parmesan on top.
9. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until cheese is bubbly and golden.
10. Let stand for 15 minutes before serving. Sprinkle with parsley if desired.

This recipe is versatile. You can easily add veggies like spinach or mushrooms to the sauce. You can also swap the ground beef for Italian sausage for extra flavor.