Lasagna, one of the oldest types of pasta, has a rich history that dates back to ancient Rome. The term “lasagna” is derived from the Greek word “laganon,” which referred to a flat sheet of pasta dough cut into strips. In ancient Rome, a dish similar to lasagna was called “lasana” or “lasanum,” meaning ‘container’ or ‘pot’. The first recorded recipe for lasagna appeared in the early 14th century in the “Liber de Coquina” (The Book of Cookery).

The modern version of lasagna, which includes layers of pasta, ragù (a meat sauce), béchamel sauce, and cheese, is believed to have originated in the region of Emilia-Romagna in Italy. Over time, various regions in Italy developed their own versions of lasagna. For example, in Naples, lasagna often includes small meatballs, ricotta, mozzarella, and sliced hard-boiled eggs.

Tomatoes, a key ingredient in many lasagna recipes today, were not introduced to Europe until after Columbus’s voyages to the Americas in 1492. The earliest European cookbook to include tomato recipes was published in Naples in 1692. This evolution of ingredients and techniques over centuries has made lasagna a beloved dish worldwide.

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