When was Lasagna invented, where did it come from, and interesting facts about making Lasagna?

Lasagne are a type of wide, flat pasta.[2]

Lasagne, or the singular lasagna, is an Italian dish made of stacked layers of thin flat pasta alternating with filling such as rag (ground meats and tomato sauce) and other vegetables, cheese and seasonings.The dish may be topped with melted cheese.The pasta is baked in an oven after being assembled with other ingredients.The casserole is cut into squares.

The city of Naples has traditionally been the home of Lasagne.The first recipe was written in The Book of Cookery.It was similar to the traditional form of lasagne, consisting of a dough that was boiled, sprinkled with cheese and spices, and eaten with a stick.The Liber de Coquina recommended boiling the pasta and dressing it with cheese and chicken fat.walnuts were recommended in a recipe.[5]

The traditional lasagne of Naples is made with sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan rag, a meat sauce.The most common version of Lasagne al forno outside of Italy is a dish made with a thicker rag and Béchamel sauce.In other parts of the world, lasagne can be made with a variety of ingredients, including meats, vegetables, and wine.The lasagne are baked.

In the north of Italy, flour and eggs were used instead of semolina in pasta dough.Commercial lasagne are made of semolina from durum wheat, which is the only type of wheat allowed for pasta in modern Italy.[6]

In the northern Italian region of Emilia-Romagna, layers of lasagne are usually green and served with rag, a thick sauce made from onions, carrots, celery, and finely ground pork.

In Ancient Rome, there was a dish similar to a traditional lasagne called lasana or lasanum (Latin for 'container' or 'pot'), but the word could have a more ancient origin.The first theory is that lasagne comes from Greek, a flat sheet of pasta dough cut into strips.The word is still used in Greek to mean a flat thin type of unleavened bread.

There is a theory that the word lasagne comes from the Greek (lasana) meaning "stand for a pot" or "chamber pot".The word lasanum was borrowed from the Romans.The Italians used the word to mean cookware in which lasagne is made.The name of the serving dish was taken on by the food.

The 14th-century English dish loseyn is described in The Forme of Cury, a cookbook prepared by the chief Master Cooks of King Richard II, which included English recipes as well as dishes influenced by Spanish.This dish has similarities to modern lasagne in that it features a layer of ingredients between pasta sheets and its name.The lack of tomatoes in Europe did not arrive until after Columbus arrived in the Americas.The earliest cookbook with tomato recipes was published in Naples in 1692, but the author may have obtained them from Spanish sources.[21]

As with most other types of pasta, the Italian word is a singular form, meaning more than one sheet of noodles, though in many other languages a derivative of the singular word lasagna is used for the popular baked pasta dish.When referring to the baked dish in Italy, it's best to use the singular form of lasagne in the north of the country.The usual spelling of British English has been influenced by the former, singular usage of southern Italian.[22]