Lasagna

Origin

Lasagna traces to ancient Mediterranean cooking; the word relates to Greek lasanon, a cooking pot. Flat pasta sheets evolved in Naples in the Middle Ages. Regional traditions diverge: Neapolitan lasagna may include ricotta, sausage, and eggs, while Emilia-Romagna’s Lasagna alla Bolognese layers ragù, béchamel, and Parmigiano—the template for the dish known worldwide.

How to make them

Lasagne sheets are egg pasta rolled thin, or dried durum sheets softened by boiling or baking in sauce.

1. 01

   Mix flour and eggs into a smooth, elastic dough; rest 30 minutes.

2. 02

   Roll into very thin sheets and cut into rectangles.

3. 03

   Blanch fresh sheets 1–2 minutes in salted water, then shock in cold water.

4. 04

   Pat dry on clean towels before layering.

5. 05

   Alternate pasta, ragù or vegetables, béchamel, and cheese.

6. 06

   Bake until bubbling and golden on top.

7. 07

   Rest 10–15 minutes before slicing so layers set.

Storage

Fresh sheets keep 2 days refrigerated between parchment, or 1 month frozen. Dried noodles store up to 2 years. Assembled unbaked lasagna refrigerates 2 days or freezes 3 months; baked leftovers keep 3–5 days or freeze up to 2 months.

Popular dishes

• Lasagna alla Bolognese

  Ragù, béchamel, and Parmigiano in classic Emilian layers.

• Lasagna Napoletana

  Richer southern style with ricotta, mozzarella, and meat.

• Lasagna Verde

  Spinach pasta sheets with ragù and béchamel.

• Vegetable Lasagna

  Seasonal vegetables layered with cheese and white or tomato sauce.

• Seafood Lasagna

  Shellfish or white fish in a wine-scented sauce between sheets.