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The Many Layers of Lasagna
Just about every home cook has his or her own recipe for lasagna. With its carefully constructed layers of hearty tomato sauce, cheese and noodles baked into one melted tower of delectability, the classic pasta casserole is a quintessential comfort food and a recipe standard any kitchen would be lost without.
Layer One: Complex Comfort
Like most comfort foods, lasagna is wonderfully substantial; it encourages gluttonous behavior somewhat justly, and is simple to make with results that are far from simplistic. Though the formula of layering and all that comes in between is basic enough, lasagna melds into something much more complex as it bubbles away in the oven. It is not only the contrast of textures and flavors that develop, but the generations of family memories and secret ingredients that are often poured into the dish that add to its appeal and make every cook’s recipe unique.
Layer Two: The Creator
Each part of lasagna stands well enough on its own, so who is it that first thought to stack them on top of one another and bake them into one better whole? As it turns out, many are vying for the credit. And with something so delicious as stake, who could really blame them?
Exactly how or where lasagna came to be is uncertain, but there is plenty of speculation and much dispute. Most assume that the Italians were the first to make lasagna, but there are also theories tracing its creation to Greek and even English backgrounds. With little solid evidence, the debate is mostly based on etymological origins and stumbled upon historical discoveries.
The word “lasagna” can be traced to the Greek words lagana, a type of unleavened bread somewhat similar to pasta, and also lasanon, which was used to describe a type of cooking pot or trivet. The Romans are said to have borrowed the word from the Greeks as lasanum, in Latin, to describe the type of vessel in which lasagna was made. The story goes that over time, the name of the dish simply took on the name of the pot that it was cooked in.
Fairly recently in 2003, researchers claimed to have discovered proof that lasagna was actually an English recipe, citing the fact that “loseyns,” a dish made from pasta-like dough and cheese sauce was described in “the world’s oldest recipe book,” The Forme of Cury in 1390. This theory has little credibility though, as the book was by far not the world’s oldest cookbook, but rather, the oldest known cookbook written in English.
Our Favorite Lasagna Recipes
Layer Three: Varieties
Regardless of how many contenders there are for the title of who made it first, Lasagna is largely credited as a specialty Italian dish. In Italy, what defines an authentic lasagna recipe varies according to region, town, and family tradition, but the largest and most general distinction can be found in the sauce. In Southern Italy, lasagna is made with a simple tomato and meat Bolognese or Ragù, while Northern Italians will often use a creamy milk-based béchamel sauce, as well. Other than that, what lies between the layers is completely customizable and wide-ranging: meats, spinach, eggs, and various kinds of cheeses are a few traditional add-ins. Ricotta cheese is also frequently substituted or used in addition to the béchamel sauce.
Short ways and long-perfected ways, traditional and not so much, there are so many different versions of lasagna. In addition to the tried and true baked casserole there’s also weeknight-friendly roll-ups and quick skillet lasagna that make any day feel like a special occasion. Cheesy, meaty, or packed with vegetables, classically Italian or shamelessly Americanized, no matter how you make lasagna it is always simple and rustic; comfort food at its best.
