Lasagna

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Lasagna, also known by the plural form lasagne, is a type of pasta made in wide, flat sheets. It originates in Italian cuisine, where it is served in a number of ways , including in broth (lasagne in brodo), but is best known for its use in a baked dish made by stacking layers of pasta, alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and Parmesan), and seasonings and spices.<ref>Template:Cite web</ref> Typically, cooked pasta is assembled with the other ingredients, topped with grated cheese, and then baked in an oven (Template:Lang): regional variations of this dish are found across Italy.<ref>Template:Cite book</ref>

Name

As with most other types of pasta, the Italian word is a plural form: Template:Lang (Template:IPA) meaning more than one sheet of Template:Lang (Template:IPAc-en,<ref>Template:Cite book</ref> Template:IPAc-en; Template:IPA). When referring to the baked dish, regional usage in Italy favours the plural form Template:Lang in the north of the country and the singular Template:Lang in the south.<ref name="buccini">Template:Cite book</ref> The former plural usage has influenced the usual spelling found in British English, while the southern Italian singular usage has influenced the spelling often used in American English.<ref name="buccini"/> Both Template:Lang and Template:Lang are used as singular non-count (uncountable) nouns in English.<ref>Laurie Bauer, Rochelle Lieber and Ingo Plag. The Oxford Reference Guide to English Morphology. Oxford University Press, 2015. p. 139. Template:ISBN.</ref>

Etymology

In ancient Rome, there was a dish similar to a traditional lasagna called Template:Lang or Template:Lang (Latin for 'container' or 'pot') described in the book De re coquinaria by Marcus Gavius Apicius,<ref>De re coquinaria. Apicio.</ref> but the word could have a more ancient origin. The first theory is that Template:Lang comes from Greek λάγανον (laganon), a flat sheet of pasta dough cut into strips.<ref>λάγανον, Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus.</ref><ref>Template:Cite book</ref><ref>"Everyone Eats: Understanding Food and Culture", Eugene Newton Anderson, NYU Press, 2005.</ref><ref>Template:Cite web</ref> The word λαγάνα (lagana) is still used in Greek to mean a flat thin type of unleavened bread baked for the Clean Monday holiday.<ref>Template:Cite news</ref>

Another theory is that the word lasagna comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning 'trivet', 'stand for a pot' or 'chamber pot'.<ref>λάσανα, Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus.</ref><ref>Template:Citation.</ref><ref>Template:Cite web</ref> The Romans borrowed the word as Template:Lang, meaning 'cooking pot'.<ref>Template:Cite web</ref> The Italians used the word to refer to the cookware in which lasagna is made. Later the food took on the name of the serving dish.Template:Cn

Another proposed link or reference is the 14th-century English dish loseyn<ref>Template:Cite web</ref> as described in The Forme of Cury, a cookbook prepared by "the chief Master Cooks of King Richard II",<ref>Template:Cite book</ref> which included English recipes as well as dishes influenced by Spanish, French, Italian, and Arab cuisines.<ref name="Bouchut">Template:Cite web</ref> This dish has similarities to modern lasagna in both its recipe, which features a layering of ingredients between pasta sheets, and its name. An important difference is the lack of tomatoes, which did not arrive in Europe until after Columbus reached the Americas in 1492. The earliest discussion of the tomato in European literature appeared in a herbal written in 1544 by Pietro Andrea Mattioli,<ref name="the tomato in America">Template:Cite book</ref> while the earliest cookbook found with tomato recipes was published in Naples in 1692, but the author had obtained these recipes from Spanish sources.<ref name="the tomato in America" />

Origins and history

Lasagna originated in Italy during the Middle Ages. The oldest known written reference to lasagna appears in 1282, in a ballad transcribed by a Bolognese notary, "Template:Lang" ('Just drink some wine, my woman, and do not dilute it'), part of the Template:Lang (Template:Literally):<ref name="zancani2010">Template:Cite journal</ref>

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From a similar time, Salimbene di Adam's Template:Lang contains a 1284 reference to Template:Lang (Template:Literally).<ref name="zancani2010"/> As was typical of pasta dishes, lasagna was relatively expensive.<ref>Template:Cite book</ref>

The first recorded recipe was set down in the early 14th century in the Liber de Coquina (The Book of Cookery).<ref>Liber de Coquina (1285), De lasanis. Gloning.</ref> It bore only a slight resemblance to the later traditional form of lasagna, featuring a fermented dough flattened into thin sheets, boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick.<ref name=serventi235>Serventi, Pasta: the story of a universal food, Columbia UP, 2012, p. 235.</ref> Recipes written in the century following the Liber de Coquina recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat. In a recipe adapted for the Lenten fast, walnuts were recommended.<ref name=serventi235/>

Variations

Pasta

Mass-produced lasagne with a ruffled edge is called Template:Lang, Template:Lang, sciabò, and sciablò.<ref name="De Vita">Oretta Zanini De Vita. Encyclopedia of Pasta. University of California Press, 2019. p. 148. Template:ISBN.</ref> In recent times, lasagne used in the baked dish have tended to be of a long, narrow rectangular shape called a lasagna a nastro or pappardella, although a more traditional square shape is still found.<ref name=devita150>De Vita (2019) p.150</ref>

In the Veneto, factory-produced Template:Lang are called bardele or lasagnoni.<ref name="De Vita" /> Narrower Template:Lang are Template:Lang, and if with a ruffled edge, Template:Lang.<ref name="De Vita" /> Similar pastas are the narrower Template:Lang and its longer cousin, the lasagnotte (cappellasci [sic] in Liguria<ref name="De Vita" /><ref>Gaetano Frisoni. "Cappellasci" entry in Dizionario moderno genovese-italiano e italiano-genovese. A. Donath, 1910. p. 65.</ref>), as well as the sagne of Salento (the "heel" of the Italian "boot"),<ref name="De Vita" /> and lagana in the remainder of Apulia.<ref name="De Vita"/>

Dish

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There are many regional variations of the dish in Italy; these were often traditionally served during religious celebrations, which were some of the few times in the year that many people would eat meat.<ref>Template:Cite book</ref> The lasagna of Naples, Template:Lang, is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with Neapolitan ragù, a meat sauce.<ref name="delconte">Template:Cite book</ref> The dish is eaten at Carnival, and is not held in high esteem locally; food writer Arthur Schwartz details that "almost without fail", Neapolitans tell visitors "the really good lasagne is from Bologna".<ref name=":12">Template:Cite book</ref> Italian-American recipes show an influence of Neapolitan lasagna, often using ricotta cheese in place of the besciamella or béchamel sauce found in northern Italian recipes.<ref>Template:Cite book</ref> Another southern Italian recipe, lasagne Pugliese, is also associated with a religious festival, in this case Christmas: it uses a capon broth in place of ragù, and is layered with veal meatballs, mozzarella, prosciutto, and Parmesan cheese.<ref name=depeppo119>Template:Cite book</ref>

Template:Lang, layered with a thick ragù and béchamel and corresponding to the most common version of the dish outside Italy, is traditionally associated with the Emilia-Romagna region of Italy. In its capital, Bologna, lasagne alla Bolognese is layered with ragù (a thick sauce made with onions, carrots, celery, finely ground pork and beef, butter, and tomatoes),<ref>Template:Cite book</ref><ref>Root, Waverley. The Cooking of Italy. New York: Time-Life, 1968. Print.</ref> béchamel sauce, and Parmesan cheese.<ref>Template:Cite web</ref><ref>Template:Cite web</ref> Lasagne alla Ferrarese, from the town of Ferrara, features sheets of green pasta (created by mixing spinach into the pasta dough) and may include pancetta, chicken livers, and other meats.<ref>Template:Cite book</ref> A version from the Marche, known as vincisgrassi, features mushrooms and offal such as chicken livers and sweetbreads.<ref>Template:Cite book</ref> Lasagne alla Genovese, from Genoa, combines a light béchamel with pesto and is then baked, although some more modern Genoese versions omit the béchamel and use boiled pasta.<ref>Template:Cite book</ref>

Traditionally, pasta dough prepared in southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In Emilia-Romagna the dough or sfoglia was traditionally rolled paper-thin by hand, often by a professional sfogline.<ref name=devita150/> In modern Italy, since the only type of wheat allowed for commercially sold dried pasta is durum wheat, industrial dried lasagne sheets are made from durum wheat semolina.<ref>Template:Cite journal</ref>

See also

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References

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Further reading

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