Lasagna

Below is an article on the dish known as Lasagna

LASAGNA

The Italian dish known as Lasagne has been popular for years here in the United States . . . ever since the arrival of immigrants from Italy. When the recipe for Lasagne first appeared in an American cookbook, I have no idea. But I discovered, to my surprise, that there are several theories to the origin of Lasagne.

The first theory is that Lasagna originated from an Ancient Roman dish called lasana or lasanum (Latin word for “container”, “pot”) described in the book “De re coquinaria” by Marcus Gavius Apicius. Another theory is that the dish actually originated from an Ancient Greek dish called λάγανον (laganon). This dish was basically a flat sheet of pasta dough cut into strips.

The most popular theory is that Lasagna originated in Naples, Italy during the Middle Ages. An early recipe for this dish first appeared in the early 14th century cookbook, “Liber de Coquina (The Book of Cookery)”. It bore a slight resemblance to the more modern form of Lasagna. This early recipe featured fermented dough that is flattened into a thin sheet, boiled, sprinkled with cheese and spices, and eaten with the use of a small pointed stick.

Later recipes also written in the 15th century recommended boiling the pasta in a chicken broth and dressing it with cheese and chicken fat, or in one case walnuts. This recipe was adapted for the Lenten Fast. The more traditional form of Lasagna – Lasagne di Carnevale – consisted of local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and a Neapolitan ragù sauce. The pasta dough prepared in Southern Italy for Lasagna used semolina and water. It used flour and eggs in Northern Italy, where semolina was not available. In modern-day Italy, the dough for commercial Lasagna is made from semolina (Durum Wheat).

Below is a modern, yet traditional recipe for Lasagna from the All Recipes website:

Easy Lasagna I Recipe

Ingredients

1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) canned mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese

Preparation

Reheat oven to 350 degrees F (175 degrees C).

In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.

In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.

Spread a thin layer of the meat sauce in the bottom of a 13×9 inch pan.

Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.

Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

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