Lasagna is a flat, wide, flat pastry that is probably one of the oldest types of pasta.
An important member of the Italian cuisine, the Lasagna dish (Singular Lasagne in Italian, plural lasagna) is most commonly prepared by layering pasta with ingredients such as sauce and meat and then cooking it in an oven.
In Ancient Rome, in the book “De Re Coquinaria” written by Marcus Gavius Apicius, a dish similar to a traditional lasagna called “lasana” or “lasanum” (Latin meaning “container” or “vessel”) is encountered, but the origin of the word is more than this article. it may be old.
One theory about the origin of the word is that the word lasagna (lasagna) comes from the Greek laganon, meaning a flat sheet of pasta dough cut into strips. The word lagana is still used for the flat unleavened bread baked for the Greek “Holiday of Clean Monday.”
Another theory is that the word lasagna comes from the Greek “lasana” or “lasanon”. The meaning of this word can be translated as “hair foot”, “cookware foot” or “large pot”. The Romans used the word as “lasanum”, which means “pot”, and the Italians gave this word as a name to the containers in which lasagna was cooked. Over time, it got the name of the vessel in which it was cooked.
Another possible link or reference is Loseyn, a 14th-century English dish described in “The Forme of Cury,” a cookbook by King Richard II’s Head Chefs. In this book, apart from the original dishes, there were also dishes influenced by Spanish, French, Italian and Arabic cuisines. Loseyn has similarities in terms of both the name and the pasta layers and the way they are made by putting the ingredients. The key difference is the lack of tomatoes in Europe, which did not exist until Columbus arrived in the Americas in 1492.
As with most other types of pasta, the plural form is used in pasta names from Italian. Lasagna means multiple sheets of lasagne (lasagne).
history of food
Lasagna originated in Italy in the Middle Ages and is attributed to the city of Naples. The first recorded recipe appears in the Liber de Coquina (Book of Cookery) in the early 14th century. It has been described that a leavened dough is prepared in thin layers, boiled and eaten with a thin stick by adding cheese and spices.
In the recipes written in the century following the Liber de Coquina, it was recommended that the pasta be boiled in chicken broth and served with cheese and chicken fat. In an adapted recipe for the Lenten fast of Christians, walnuts are also included in the meal.
Naples’ traditional lasagna, “lasagna di carnevale” (lasagna di carnevale), is layered with Italian sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and uses Neapolitan ragù meat sauce and bechamel sauce. Baked Lasagna (Lasagna al forno) is also associated with the Emilia-Romagna region of northern Italy.