La Lasagna It is one of the most iconic and appreciated pasta dishes worldwide. Its the origin It dates back to Ancient Rome and has evolved into the delicious delicacy we know today. In this article, we will explore its historical roots, the changes it has undergone over time and a detailed recipe to prepare it authentically at home.
The origin of lasagna
El the origin The origin of lasagna is a widely debated topic among gastronomy historians. It is believed that its most remote antecedent is the easy, a dish mentioned in the 1st century AD by the Roman gastronome Apicius in his work Of re co-machinery. This consisted of sheets of pasta interspersed with meat and cooked in the oven, with a structure similar to the current lasagna.
Even the Roman philosopher Cicero He mentioned his love for the lagum, a dish composed of strips of pasta, which reinforces the theory that this dish has estate in Ancient Rome. In the Middle Ages, many writers also referred to lasagna in their works, consolidating its presence in European gastronomy.
The evolution of lasagna throughout history
One of the most characteristic ingredients of today's lasagna, the ketchup, was not part of the original recipe. Tomatoes were introduced to Europe after the discovery from America in 1492, but they were not incorporated into lasagna until the 1881th century. In XNUMX, gastronome Francesco Palma first mentioned the use of tomatoes in his book Principe dei cuochi or the true Neapolitan cuisine, which marked a inflection point in the traditional recipe.
Over time, lasagna has adopted different ingredients depending on the region. The most popular version today is the Lasagna Bolognese, originally from Emilia-Romagna, which incorporates beef and pork, bechamel sauce and parmesan cheese. In Naples, it is celebrated Thursday Lardero with a special version of lasagna for Carnival, which includes meatballs, ricotta and hard-boiled egg.
Lasagna Nutrition Facts
A standard serving of lasagna (1/6 of the recipe) has the following nutritional values:
- Energy: 363 Kcal
- Carbohydrates: 29,08 g
- Proteins: 20,83 g
- Total Fats: 18,13 g
- Saturated fats: 7,16 g
- Fiber: 1,00 g
- Sodium: 1235 mg
Lasagna Recipe
- Performance: 6 portions
- Oven: 180 ° C
- Mold: Circular 26 cm in diameter or Rectangular 28 x 18 cm
Ingredients
- 9 sheets of lasagna pasta
- 500 g of ground beef
- 1 large onion, minced
- 2 dientes de ajo chopped
- 400 g of tomato paste
- 200 ml of bechamel sauce
- 50 g of grated Parmesan cheese
- 200 g de mozzarella
- 1 teaspoon oregano
- Salt and pepper to taste
- Olive oil
Preparation
- Prepare the sauce: In a frying pan with olive oil, fry the onion and garlic until golden. Add the meat and cook until well cooked.
- Add the tomato: Add the crushed tomatoes, oregano, salt and pepper. Cook over low heat for 20 minutes.
- Cooking the pasta: Boil lasagna sheets according to package directions.
- Assemble the lasagna: Place a layer of pasta in a mould, then meat sauce, bechamel and cheese. Repeat until you finish with cheese.
- Bake: Bake for 25-30 minutes until the cheese is gratinated.
Variations: Vegetarian, seafood or gluten-free versions can be made to suit different tastes.
Lasagna is not only a dish with a rich history, but it remains a symbol of Italian cuisine. Whether in its traditional version or with modern adaptations, it continues to conquer palates around the world.
