8 lasagna recipes that change from classic lasagna Bolognese

Appearing in the 13th century in Italy, these long pastas have their origins in a traditional dish composed of lagana, an unleavened flatbread with sesame seeds. The ancestor of lasagna was in fact a succession of layers of fish, cheese and flatbread. If each region had its own recipe for lagana, at that time no tomato sauce, since it only appeared in Europe in the 16th century when the Spanish and Portuguese brought them from South America. The name “lasagna”, which designates both the pasta and the dish, comes from the Latin word lasanuma container in which food was cooked.

Bolognese lasagna and its variations

The most iconic version, which we know today as lasagna bolognese, has its origins in the Emilia-Romagna region of Italy, particularly in the city of Bologna. The delicious Bolognese sauce, known locally as ragù alla bolognese, is a pillar of its gastronomic tradition. Today, lasagnas are as varied as they are creative. Available in a vegetarian version with spinach, mushrooms or even legumes which ingeniously replace ground meat. Obviously, we don't forget the cheese, a guarantee of the deliciousness that characterizes this dish. Italian varieties such as mozzarella, parmesan, gorgonzola, or even ricotta obviously lend themselves very well, as do less conventional cheeses such as raclette cheese, feta, and even, for more pronounced flavors , Époisses, a powerful and fruity cheese.

If you're feeling carnivorous, for a change from beef, try a version with veal, chicken or even salmon accompanied by spinach, ricotta and lemon. To obtain a balanced result, with well-cooked pasta as well as a soft and juicy texture, it is crucial to alternate all the layers when assembling the lasagna, otherwise there is a risk that it will dry out during cooking due to lack of 'humidity.

As there are as many lasagna recipes as there are amateurs, use your creativity and above all, treat yourself. Buon appetito!