While the history of the origin of a particular food can be very contradictory, there are usually some true facts in the different versions of how a food originated in a particular country. Lasagna has one of those conflicted origins, however the description, if not the origin, included here, is one commonly found in the culinary history books.

The history of the name of these noodles is actually quite interesting. “Lasagna” is derived from the Greek lasanon, which means “chamber pot.” The Romans borrowed the word to refer to cooking pots of a similar shape, and eventually the word came to be used to refer to the noodles which were traditionally layered in a lasanum, a Roman lasagna dish.

Athenian Tile

Roman Baking Tiles

With the expansion of the Roman empire, this new “lasagnum” dish spread all across Europe, eventually reaching Britain, where it was published in a cookbook, The Forme of Cury, in the late 14th. century, which led to Britain claiming the origin of the dish was within their country. Documented  historical accounts, tell us that the first printed recipe with tomatoes appeared in 1692. If lasagna includes tomatoes, then it would have not been known, in its present form, until somewhere around 1700. Most likely present day lasagna may have no ancient roots, but may very well be a dish that was re-invented at a much later date.

Title page of The Forme of Cury (18th century ed.)

The early Italians changed the name from “lasagnum,” to “lasagna or in Italian, lasagne,” which is the current form. Over the years, the word “lasagna” began to change definitions; the word previously referred to the serving dish it was baked in, but later began to simply mean a pasta meal in the dish itself. In modern cooking terms, it now means layers of thin pasta, with meat, cheese and tomato sauce layered in between.

It seems that lasagna takes a different form not only in the various provinces of Italy but also from the diversity of every home. Some lasagna recipes are meat based, others are made from vegetables, such as spinach or artichokes. Some folks add hard boiled eggs and peas; others do not. In the end, what goes between the layers of noodles is as variable as the things you can find to put between them.

With lasagna, it’s all about the freshness of the ingredients, especially the cheese. Some lasagna recipes have multiple cheeses, but most often you’ll find ricotta and mozzarella, especially in southern Italy.  Some typical Italian lasagna specialties include Lasagna Alla Bolognese, which uses a tomato meat/white sauce and Lasagna Verdi, which includes spinach and cheese. Outside of Italy, there are many different types of lasagna, especially in the United States. From vegetable lasagna to spicy chipotle (Mexican) lasagna to everything in between. 

Ridged Lasagna Noodles

Flat Sided Lasagna Noodles

In Italy, lasagna noodles are totally flat, while American lasagna tends to be ruffled along the edges to help trap sauces. The best noodles are made from durum wheat, a particularly hard wheat which stands up to extended cooking, remaining chewy and resilient even after boiling and baking. Some cooks prefer to use no-boil lasagna noodles, which are layered into a lasagna pan without being boiled in water. The moisture in the lasagna and the heat of the oven cook these noodles so that they become soft by the time the dish has finished baking. In using no boil noodles, I have found that the noodles taste better if soaked in hot water for 15 minutes before layering in the baking dish.

Roasted Eggplant Lasagna

Ingredients:

  • 2 lbs. eggplant (peeled, cut into 1/2 inch cubes)
  • 2 tablespoons olive oil
  • 2 lbs.skim ricotta cheese
  • 1  1/4 cups freshly grated parmesan (cheese about 3 ounces)
  • 1/2 cup shallots (chopped)
  • 1 tablespoon fresh rosemary (chopped)
  • 4 cups homemade or store bought marinara sauce, see post for recipe: http://jovinacooksitalian.com/2012/04/19/hello-world/
  • 9 lasagna noodles (boiled or no boil or homemade)
  • 8 oz. mozzarella cheese ( thinly sliced)
  • Salt

Directions:

Preheat oven to 375°F. Brush baking sheet with 1 tablespoon olive oil. Place eggplant pieces on paper towels. Sprinkle lightly with salt; let stand 20 minutes. Transfer eggplant to prepared sheet. Toss with remaining 1 tablespoon oil. Roast eggplant until tender, stirring occasionally, about 30 minutes. Set aside. Maintain oven temperature.

Mix ricotta cheese, 1/2 cup Parmesan cheese, shallots and rosemary in large bowl. Season with salt and pepper.

Spray a 13 x 9 x 2-inch glass baking dish with olive oil cooking spray.

If using no boil noodles: Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.

If using regular noodles, boil according to package directions.

Spread 1/2 cup marinara sauce in the bottom of the dish. Arrange 3 lasagna noodles crosswise in a single layer in dish. Spread half of ricotta mixture over noodles. Arrange half of eggplant over. Sprinkle with salt and pepper. Spoon a generous 1 cup marinara sauce over. Arrange half of the mozzarella slices over sauce. Repeat layering 1 more time. Top with 3 lasagna noodles. Spread remaining sauce over. Sprinkle with 3/4 cup Parmesan. Cover tightly with lightly oiled foil. (Can be made 1 day ahead; chill.)

Bake until noodles are tender and lasagna is heated through, about 45 minutes. Uncover; bake until cheese begins to brown and sauce is bubbling slightly at edges, about 15 minutes longer. Let stand 10 minutes before serving.

Chicken Mushroom Lasagna

Ingredients:

  • 2 boneless skinless chicken breast halves (about 7 ounces each)
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 medium onion , chopped
  • 2 large cloves garlic , finely chopped
  • 1 1/2 pounds mushrooms , brushed clean and sliced
  • 1/2 teaspoons freshly ground pepper
  • 1 tablespoon chopped fresh sage leaves
  • 1/3 cup all-purpose flour
  • 4 cups low fat milk
  • 1/2 cup freshly grated Parmesan cheese
  • Pinch ground nutmeg
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1 package (8 -9 ounces) no-boil lasagna noodles

Directions:

In a medium saucepan, combine chicken breasts, bay leaf, 1 teaspoon salt, and enough water to cover chicken. Bring to a boil; skim off any foam. Reduce heat to low; simmer 5 minutes. Remove pan from heat and let chicken cool in cooking liquid. Remove chicken and shred or chop into bite-size pieces. Set aside.

In a large nonstick skillet over medium-low heat, heat 1 tablespoon oil. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook, stirring, 1 minute. Stir in mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium and cook, stirring occasionally, until mushroom liquid evaporates, 10 to 15 minutes.

Stir in sage and cook 1 minute. Return mushroom mixture to skillet and stir to combine; set aside.

Place flour in a large saucepan. Gradually whisk in milk until smooth. Over medium heat, cook, stirring frequently, until sauce comes to a boil. Reduce heat to low and simmer 3 minutes, stirring constantly. Remove pan from heat; stir in 1/4 cup Parmesan cheese, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Preheat oven to 375° F. Spray a 13″ x 9″ baking dish with olive oil cooking spray.

Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.

In a small bowl, combine ricotta and mozzarella cheeses; stir well.

Reserve 1 cup sauce for top layer. Spread 1/2 cup sauce in bottom of prepared dish. Arrange 4 lasagna noodles over sauce, overlapping noodles slightly to fit. Spread with 1/2 cup ricotta mixture. Spoon on half of mushroom mixture. Top with half of chicken. Pour half of remaining sauce over chicken. Repeat layering. Top with remaining lasagna noodles and spread with reserved 1 cup sauce.

Coat a sheet of foil with cooking spray and cover baking dish. Bake lasagna 35 minutes. Uncover dish and sprinkle with remaining 1/4 cup Parmesan cheese. Bake uncovered 15 minutes. Let stand 15 minutes.

     

Spinach, Pesto, and Fontina Lasagna

Makes 8 servings

Sauce:

  • 1 tablespoon unsalted butter
  • 1/4 cup all purpose flour (Wondra)
  • 2 1/2 cups lowfat milk
  • 1/2 cup dry white wine
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon white pepper

Spinach:

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallots or sweet Vidalia onions
  • 4 large garlic cloves, finely chopped
  • 2 10-ounce packages frozen spinach, defrosted and squeezed dry
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Filling:

  • 2 cups skim ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon finely grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper

Lasagna

For the sauce:

In heavy large saucepan combine Wondra flour,  milk, wine and butter. Cook over medium heat until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes. Remove from heat. Whisk in Parmesan cheese, nutmeg, garlic powder, salt and white pepper.

DO AHEAD: Sauce can be made up to 1 day ahead. Cover and chill.

For the spinach:

Heat oil in large pot over medium-high heat. Add shallots and garlic. Sauté until shallots soften, about 2 minutes. Add spinach and cook about 2 minutes. Remove spinach from heat and stir in 1 1/2 cups sauce. Season spinach with salt and pepper.

DO AHEAD: Spinach can be made up to 1 day ahead. Cover and chill.

For the filling:

Mix ricotta, Parmesan, salt, pepper and lemon peel in medium bowl.

DO AHEAD: Filling can be made up to 1 day ahead. Cover and chill.

For the lasagna :

Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.

Preheat oven to 350°F. Spray 13 x 9 x 2- inch glass baking dish with cooking spray.

Spread 1/2 cup sauce thinly over bottom of prepared dish. Top with 3 noodles, arranged side by side and covering most of bottom of dish. Spread half of spinach mixture over.

Sprinkle with 1/3 cup Fontina. Top with 3 noodles and half of ricotta mixture Drop half of pesto over the ricotta by teaspoonfuls, spacing evenly apart.

Continue layering with 3 noodles, remaining spinach mixture, 1/3 cup Fontina, 3 more noodles, remaining ricotta mixture, then remaining pesto. Top with last 3 noodles. Spread remaining sauce over; sprinkle with remaining Fontina. Cover dish with foil coated with cooking spray.

Bake lasagna until heated through and bubbling at edges, 50 to 55 minutes. Remove from oven. Remove foil from dish.

Preheat broiler. Broil the lasagna casserole until top is browned in spots, turning dish occasionally for even browning, about 4 minutes. Let stand 15 minutes before serving.

 

Low-Fat Meaty Lasagna

Serves 8

Ingredients:

  • 1 small carrot , cut into chunks
  • 1 pound mushrooms (cremini or white)
  • 6 cloves garlic , peeled
  • 2 (28 ounce) containers Pomi chopped tomatoes
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion , minced
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons tomato paste
  • 1 1/2 pounds very lean ground beef
  • 2 cups low fat milk
  • 2 cups low-sodium beef broth
  • 1/8 teaspoon nutmeg
  • 1 bay leaf
  • 1/2 cup minced fresh basil
  • 5 tablespoons all-purpose flour (Wondra flour is good for making white sauces)
  • 1 cup grated Parmesan cheese
  • 1 teaspoon butter
  • 12 no-boil lasagna noodles
  • Table salt and ground black pepper

Directions:

Pulse carrot, mushrooms, and garlic in food processor until finely chopped; transfer to bowl.

In Dutch oven heat 1 teaspoon of olive oil and brown ground beef. Remove to a paper towel lined bowl and wipe out pan with additional paper towels.

Add remaining 1 teaspoon oil, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan. Cover and cook over medium-low heat until onion is softened, 3 to 4 minutes. Add carrot, mushrooms, and garlic and cook, uncovered, until mushrooms release their liquid, 5 to 7 minutes. Increase heat to medium-high and cook until liquid has evaporated, 3 to 5 minutes.

Add tomato paste and cook until paste begins to brown, about 2 minutes. Stir in browned beef and 1 cup milk, using a wooden spoon to break up any large chunks, and cook until most of the milk has evaporated, 5 to 7 minutes. Stir in tomatoes, 1 cup broth, crushed red pepper and bay leaf; bring to simmer and cook until sauce has thickened and most of liquid has evaporated, 45 to 60 minutes. Off heat, remove bay leaf, stir in basil, and season with salt and pepper.

Meanwhile, whisk remaining 1 cup milk, remaining 1 cup broth, and Wondra flour together in medium saucepan until smooth. Bring mixture to simmer over medium-high heat and cook, stirring constantly, until thickened, about 2 minutes. Off heat, stir in 1 teaspoon butter, nutmeg and cheese. Season with salt and pepper.

Adjust oven rack to upper-middle position and heat oven to 425 degrees F. and spray a 9 x 13 inch baking dish with olive oil cooking spray.

Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.

Spread 2 cups meat sauce in prepared baking pan. Lay 3 noodles over sauce, leaving space between them. Repeat with 3 more layers, sauce and noodles. Spread white sauce evenly over top layer of noodles, leaving 1-inch border around edge. Bake until lasagna is bubbling around edges and top begins to brown, 25 to 30 minutes. Cool on a rack 20 minutes before serving.

Make Ahead: You can make both the meat sauce and the white sauce up to 2 days in advance and refrigerate them until ready to use. Gently reheat the sauces separately before proceeding with the recipe.

Creamy Seafood Lasagna

Ingredients:

  • 1/4 cup all-purpose flour (Wondra)
  • 9 uncooked lasagna noodles
  • 1 tablespoon butter or margarine
  • 1 medium onion, finely chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 2 cups fat free half-and-half
  • 1 cup low sodium chicken broth
  • 1/3 cup dry sherry or white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese
  • 1 container (15 oz) skim ricotta cheese
  • 1/4 cup chopped fresh parsley
  • 1/2 lb. crabmeat, picked over for shells
  • 1/2 lb. medium shrimp, cut in half
  • 1/2 lb. bay scallops
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 tablespoon chopped fresh parsley, if desired

Directions:

Heat oven to 350°F. Cook noodles as directed on package. Drain noodles.

Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.

In medium bowl, mix Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.

Spray a 13×9-inch (3-quart) glass baking dish with cooking spray.

Spread 3/4 cup of the sauce on the bottom of the dish. Top with 3 noodles.

Spread half of the crabmeat and half of the shrimp and half of the scallops over the noodles.

Spread with 3/4 cup of the sauce over the seafood. Sprinkle with 1 cup of the mozzarella cheese and top with 3 noodles.

Spread ricotta mixture over noodles and spread the remaining seafood over the ricotta.

Top with 3 noodles, spread 3/4 cup of the sauce over the noodles and sprinkle with remaining 1 cup mozzarella cheese.

Bake uncovered 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

Makes 8 servings

 

Special Occasion Lasagna with Spicy Tomato Sauce

This spicy sauce was developed in the town of Amatrice in central Italy and typically combines chilies, pancetta and tomatoes.

Homemade lasagna noodles allow the sauce to shine through.

Pasta:

  • 1 cup all-purpose flour or 00 Italian pasta flour (about 4 1/2 ounces)
  • 1 cup semolina flour (about 6 1/4 ounces)
  • 1/3 cup water
  • 2 tablespoons extra virgin olive oil
  • 2 large eggs

Sauce:

  • 2 pancetta slices, cut crosswise into 1/2-inch-thick pieces and dice
  • 4 cups thinly sliced onion
  • 1 tablespoon extra virgin olive oil
  • 4 garlic cloves, crushed
  • 1/2 cup water
  • 2 (28-ounce) containers Pomi chopped tomatoes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon crushed red pepper flakes

Filling:

  • 2 cups skim ricotta cheese
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • Pinch ground nutmeg
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 6 tablespoons (1 1/2 ounces) shredded Parmigiano-Reggiano cheese

Remaining ingredients:

  • 6 quarts water
  • 1 tablespoon salt
  • Cooking spray

To Prepare Pasta:

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a food processor; process 30 seconds. Combine 1/3 cup water, 2 tablespoons oil, and eggs in a bowl, stirring well with a whisk. With processor running, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead lightly 5 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.

Divide dough into 6 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), press dough portion into a flat narrow rectangle. Roll the dough through the settings of a pasta machine into a rectangle the width of the roller, dusting with flour as necessary. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the next to last setting. Lay pasta sheet flat on a kitchen towel; cover. Repeat procedure with remaining dough portions. Cut pasta into lasagna length sheets that fit the lasagna dish you are using.

To Prepare Sauce

Cook pancetta in a large nonstick skillet over medium heat until crisp. Add onion, 1 tablespoon oil, and garlic to drippings in pan; sauté 5 minutes or until browned, stirring frequently. Add 1/2 cup water and tomatoes; bring to a boil. Stir in 1/2 teaspoon each of salt and pepper. Reduce heat, and simmer 20 minutes or until slightly thick, stirring occasionally.

To Prepare Filling:

Combine  ricotta cheese, salt, ground pepper, chopped fresh parsley and  ground nutmeg in a medium bowl.

Cook Pasta:

Bring 6 quarts water and 1 tablespoon salt to a boil. Slowly lower 1-2 pasta sheets into the boiling water; cook 1 1/2 minutes or until done. Carefully remove pasta from water with a slotted spoon; lay pasta flat on a damp kitchen towels and cover with another damp kitchen towel. Repeat procedure with remaining pasta sheets.

Assemble Lasagna and Bake:

Preheat oven to 350°F and coat a 9-by-13-inch baking dish with olive oil cooking spray.

Spread about 1 1/2 cups tomato sauce in the prepared pan. Layer 3 noodles on top. Spread another 1 cup sauce over the noodles. Dot about 2/3 cup ricotta mixture over the sauce, then sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Continue layering the noodles, sauce and cheeses, finishing with the sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray.

Bake the lasagna until the sauce is bubbling, 35 to 40 minutes. Uncover and bake until golden, 5 to 10 minutes more. Let cool for 10 minutes before cutting.

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