The history of Lasagna goes back to the 14th century and its origin story is full of conflicts. It was always a disputed topic between Italy, Greece and England and the modern version we have today had its origin in Naples during the middle ages. It was quite different centuries ago than how it is today. It has evolved and has acquired many variations before being codified in the classic version of Bolognese cuisine.
It is thin layers of pasta dough made up of wheat flour, egg and spinach and between each layer of the sheets, there is béchamel and ragu sauce which makes it tastier. The top layer is lightly sprinkled with Parmigiano-Reggiano cheese; the preparation is then baked. Crafted with labour, comfort food is perfectly fitting to the crowd. It is savoured on special occasions such as birthdays or thanksgiving or even Easter.
The most interesting fact about Lasagna is that in Emilia – Romagna, the baked lasagna is made up with green sheets of pasta which incorporates spinach in the recipe. The Emilia-Romagna region has a rich history which includes the origination of some of the most famous Italian delicacies such as tortellini, Tagliatelle, Parmigiano Reggiano cheese, Prosciutto Parma ham, and mortadella. Different people require different ingredients in their lasagna, some need meaty sauces while some prefer roasted vegetables and spinach to the layers. The success of Bolognese lasagna is due to some restaurateurs based at Bologna who popularized the use of spinach in the dough at the beginning of the 20th century.
So what if you can’t visit Italy right now?
Prepare your own lasagna at home with authentic Lasagna Riccia from Riscossa or Lasagna from Garofalo imported by our partners, and delivered to your doorstep.
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Source(s): italymagazine, Pagliacci, Pagliacciveroni