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Lasagna: Then and Now

Lasagna has to be one of the tastiest dishes in the Italian repertoire. However, lasagna, unlike most Italian dishes, is not a simple preparation. Lasagna is a carefully planned assembly. While the individual ingredients of lasagna are fairly straightforward, the assembly of these ingredients is very complex; and, depending on it, what you choose to include can be somewhat costly. In my childhood, lasagna was not something you saw all the time. In my childhood, lasagna was a dish reserved for holidays. From some acquaintances of Italian extraction, lasagna was not known at any time of the year. In my family, lasagna was always the first main dish for Thanksgiving, Christmas and Easter. It was a dense casserole with alternating layers of lasagna noodles, ricotta cheese and what we called “gravy”.

Of course, since lasagna was only served on holidays, it was only one part of a multi-holiday dinner. Such dinners usually started around 1:00 pm and continued well into the night. On holidays there was a complex arrangement of dishes. First came the fruit salad. This was a mix of canned Dole fruit salad with the addition of selected fresh fruit served in ice-cold tall glasses. I do not know the origin of this course. It certainly wasn’t Italian. It may have been influenced by what restaurants served in the 1950s.

But what is the history of lasagna? In the world of online access to information from around the world, I’ve done an extensive review of the history of lasagna online. Working from Google Italy and our American Google, I found a bunch of variations on lasagna recipes and history. According to some sites, lasagna is an older food. It seems that lasagna may have its origins in an ancient Greek dish “laganon” or “lasonon”. The Romans adopted this dish and called it “lansanum”. There are also several sites that claim that lasagna is a dish of British origin called “loseyns”, as found in a medieval cookbook from the late 14th century. While these sources may be a possibility, I would also have to note that a good deal of water has passed under the bridge since ancient times. I’m somewhat doubtful that the “lasanum” of the Romans or the “loysens” of the British is the lasagna we know today. Then there is the tomato question. While not all lasagna recipes call for tomatoes, (there are a good number of “white lasagna” dishes), tomatoes in most recipes are now significant. But the use of tomatoes in the dish would not have occurred until after Columbus. tomatoes also took some time. When they were first introduced to Europe from the New World, they were believed to be poisonous. In 1544, the Italian herbalist Pietro Matthioli classified tomatoes as highly poisonous. It was only later, after they went through a phase when tomatoes thought to be an aphrodisiac, tomatoes found their way to the table, especially in Naples and Southern Italy. From what I can find, the first printed recipe with tomatoes appears in 1692. If lasagna as we know it today includes tomatoes, then it would not to have been known in its current form until sometime around 1700. It would be my guess that lasagna as we know it today may not have ancient roots, but may very well be a dish that was reinvented at a sh but later.

So what about lasagna as we know it today? Some of the earliest references seem to date from the 17th century. One of the most interesting sites I found claims that traditional lasagna is a rustic dish based on the most basic pork products. For many, the main source of meat was pork. The pig will be slaughtered in winter. The best parts would go to the “patron”, the owner. The villagers would be left with their undergarments, undergarments and other bits and pieces. From the left part that had measurable meat, the villagers made sausages. From the bone parts they made the base of tomato sauce (what we called gravy).

My research on lasagna led me in many directions. I even went back to my cookbook library to re-investigate my 1988 pre-celebrity chef, Giulio Bugialli “On Pasta.” It seems that lasagna takes a different form not only in the different provinces of Italy, but in the variety of each home. Some lasagnas are meat-based, others based on greens such as artichoke or endive. Some people, like my relatives, add boiled eggs and peas; others don’t. In the end, what goes between the layers of pasta is as variable as the things you can find to put between them. Yes, what we know in America has cousins ​​in Italy. There’s nothing like strips of pasta slathered with delicious ricotta and meat sauce. But there are also vegetarian-based lasagnas, such as a wonderful artichoke lasagna.

The recipe I finally settled on is a compromise of my family’s traditions, Bugialli’s wisdom and countless googled sites. To recognize what seems to be one of the basic elements of lasagna, I have used ground pork and pork sausage as the meat base. For the cheeses I selected those found in Campania: ricotta, percorino romano and scarmorzza. Scamorzza is a hard cheese found in southern Italy. Lasagna is not a simple recipe. You can’t make it as a 30 minute meal. It takes time, time and time. Making a recipe like this shows why lasagna was just a holiday dish.

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