Lasagna
The lasagna seems to have Etruscan origins, but the preparation was very far from today, it seems they used spelt sheets to prepare it. Subsequently the Romans became great consumers of so-called "lagane", simply made with flour and water.
"Lagane" can be found in the work of the most famous chef ancient Rome, Marcus Gavius Apicius, who in his book "De re coquinaria" explained its preparation. The Italian lasagna seems to derive from the greek "lasanon", in Latin "lasanum", meaning "container", as the pastry was used to enclose timbales.
Over the centuries this dish has undergone many changes, becoming smaller in size, thereby taking the classical form prepared with durum wheat semolina.
Lasagne with Bolognese sauce are the most popular variant of this recipe. They are so called because during the preparation you use “ragù”, typical of Emilia Romagna. Another example the Lasagna from Liguria, where the Genoese pesto replaces the Bolognese sauce. More substantial and rich are the lasagne of Campania, where you add ricotta cheese, meat, , hard boiled eggs and vegetables. In Veneto there is the variant with the red radicchio from Treviso. In Sicily there is also the version "alla Norma" with grated eggplant. There are, then, lasagna from Sardinia, made with “carasau” bread.