Lasagne al Forno
Lasagne al Forno
- Country
- Italy
- Region
- Emilia-Romagna
- Recipes
- 3 Recipes
Dish information
Lasagne al Forno is a monumental dish in Italian cuisine, a layered masterpiece that has evolved through centuries into the comforting, rich dish we know today. While the idea of layered dough with fillings dates back to ancient Greece and Rome with dishes like 'laganum', the modern Italian Lasagne, especially the form popular in Emilia-Romagna, is a much later development. The regional variations are vast, but the Emilian version, 'Lasagne Verdi al Forno', is particularly renowned for its green spinach pasta sheets, a slow-cooked rich ragù Bolognese (meat sauce), creamy béchamel, and generous amounts of Parmigiano Reggiano. The introduction of tomatoes to Europe in the 16th century, and their gradual acceptance into Neapolitan and then wider Italian cuisine, transformed many dishes, though the classic Emilian lasagna often features a less tomato-centric ragù. Béchamel sauce, despite its French origins, became an indispensable component, lending a velvety richness that binds the layers. Lasagne al Forno traditionally symbolizes family gatherings and festive occasions, a labor of love that reflects the Italian dedication to quality ingredients and patient cooking. Storied chefs and home cooks alike have left their mark on its legacy, from Pellegrino Artusi, who documented a version in his seminal cookbook, to countless nonnas whose recipes are passed down through generations. Its global popularity has cemented its status as an icon of Italian gastronomic heritage, representing warmth, tradition, and profound culinary artistry.
Timeline
The first clear references to a pasta dish called 'lasagne' appear in Italian writings, though its form differs from modern versions.
Antonio Latini's cookbook 'Lo Scalco alla Moderna' features recipes that begin to resemble layered pasta dishes with sauces.
Francesco Cirio introduces canned tomatoes, making them more widely accessible for sauces like ragù in lasagna.
Pellegrino Artusi includes a notable recipe for 'Lasagne Verdi' in his influential cookbook, 'La Scienza in Cucina'.
The first published recipe clearly specifying a lasagna with béchamel, ragù, and cheese appears in a cookbook from Emilia-Romagna.
