New Delhi: National Lasagna Day is celebrated in the US on July 29 in honour of this rich and flavoursome dish. Lasagna has been a favourite weekend treat, a comfort food, and a rich flavourful delight with the richness of vegetables, meat, cheese, and other ingredients since the Middle Ages, when it first appeared in the Italian city of Naples. It has gone a long way since then and is currently available in a variety of forms, including vegetarian and vegan varieties. The baked treat delivers a burst of flavour with each of its layers, making the work put in well worth it.
Origin Of The Dish:
Lasagna is a popular Italian dish known for its delicious layers of pasta, rich meat sauce, creamy béchamel, and gooey melted cheese. It has a long and fascinating history that dates back several centuries. The origins of lasagna can be traced back to ancient Greece, where a dish called "laganon" was prepared. Laganon consisted of layers of pasta dough with various ingredients in between, similar to modern-day lasagna. It is believed that the ancient Greeks introduced this dish to the region of Naples, Italy, around the 1st century BC. The name "lasagna" is thought to have derived from the Greek word "laganon." Over time, the dish evolved in Italy, and by the Middle Ages, it became a popular dish among the nobility.
In Italy, lasagna continued to develop, and regional variations emerged. Different regions adopted different ingredients, and lasagna became a family favourite for special occasions and festive gatherings. For example, in Emilia-Romagna, a region in northern Italy, ‘Lasagna al forno’ became famous. This version uses layers of spinach pasta, béchamel sauce, ragù, and grated Parmigiano-Reggiano cheese. Another regional variation is the Sicilian lasagna, known as ‘Lasagne alla Norma’, which includes eggplant, ricotta, and tomato sauce.
In the late 19th and early 20th centuries, Italian immigrants brought lasagna to the United States. As it gained popularity, different variations emerged, incorporating local ingredients and flavours. In the United States, lasagna often includes ricotta cheese and mozzarella, making it a comforting and beloved dish for many.
Today, lasagna is enjoyed worldwide and is often prepared with various fillings, such as vegetables, seafood, and different types of meats, appealing to a wide range of tastes and dietary preferences. In conclusion, lasagna is a dish with a rich history that has evolved over centuries, with its roots in ancient Greece and further development in Italy.
Here are some easy recipes that you can try at home on this day:
1. Lasagne al Forno (By Chef Abhijit Bhowmick, Serafina)
Ingredients:
- Carrots
- Onions
- Beans
- Asparagus
- Celery
- Green & Yellow Zucchini
- Salt
- White pepper
- Sugar
- Corn flour
- Parmesan Cheese
- Mozzarella Cheese
- Processed Cheese
- Pasta sheets
- Cream
- Tomatoes
Method:
- First, prepare the cream sauce; boil the cream, then add salt & dilute the corn flour.
- Then make the tomato sauce by chopping the tomatoes finely and reduce the gas temperature.
- Chop all the vegetables into cubes and bake them in the oven at 200 degrees C.
- Then, heat the saucepan and add olive oil. Add some garlic and sauté until brown. Then add all the roasted vegetables and sauté them till they’re cooked.
- Add the cream sauce and reduce the tomato sauce. Taste for seasoning.
- Then, boil the pasta sheets.
- Take a tray and spread the tomato sauce on it. Then take the cooked pasta sheets and vegetable mix and spread on it. Now layer them one on top of the other. There should be three layers.
- To finish, grate cheese on top of all three layers.
- Lastly, bake it at 200 degrees C for a minimum of 15 mins or till the cheese is melted and golden.
2. Spinach, Chicken & Cheese Lasagna (By Naveen Mathur, Chef de Partie, The Ashok)
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 pound Chicken
- 1/2 medium onion, diced
- 1/2 large bell pepper (green, red, yellow), diced
- 2 cloves garlic, minced
- 3 ounces tomato paste
- 1 can crushed tomatoes
- 2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
- 1/4 cup chopped fresh parsley
- 1 tablespoon Italian seasoning
- 1 pinch garlic powder and/or garlic salt
- 1 tablespoon red or white wine vinegar
- 1 tablespoon sugar
- Salt
- ½ cup Boiled and chopped Spinach
- 1/2 pound dry lasagna sheets
- 1 1/2 pounds mozzarella cheese, grated or sliced
- 1/4 pound freshly grated Parmesan cheese
Method:
Put a large pot of salted water and boil the lasagna sheets and keep aside.
In a large skillet heat 2 teaspoons of olive oil on medium-high heat. Cook the bell pepper, onions, and garlic; Add the shredded chicken.
- Add the crushed tomatoes, tomato sauce, and tomato paste to the pot.
- Add the parsley, oregano, and Italian seasonings, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste.
- Sprinkle with red or white wine vinegar. Stir in sugar, a tablespoon at a time, tasting after each addition, to taste. Add salt to taste.
- Bring the sauce to a simmer and then lower the heat to maintain a low simmer. Cook for 15 to 45 minutes, stirring often. Remove from heat.
- In a separate pan sauté in oil some garlic and spinach add seasoning.
Preheat the oven to 375°F.
- Assemble the lasagna, In a casserole or lasagna dish, put the first sheet of boiled lasagna and spread over the cooked chicken mixture, sprinkle a layer of a third of the grated mozzarella on top of the lasagna sauce. Sprinkle half the grated parmesan cheese.
- Apply the second layer of lasagna sheet and top it with sautéed spinach, sprinkle again with mozzarella and parmesan.
- Top this layer again with another sheet of Lasagna add the remaining chicken mixture and some mozzarella, Parmesan.
- Finally top it with another lasagna sheet and sprinkle any remaining cheese on top.
- Cover the lasagna pan with aluminum foil and bake at 375°F for 45 minutes.
- Allow the lasagna to cool for at least 15 before serving.
3. Lasagna (Chef Roshni Sood, Poach Kitchen)
Ingredients:
For the Meat Sauce:
- 338gm Italian sausage casings removed
- 338gm ground chicken
- 1 medium onion diced
- 3 cloves garlic minced
- 170gm tomato paste
- 794gm crushed tomatoes
- 425gm tomato sauce
- 1 tablespoon sugar
- 1 tablespoon dried Italian seasoning
- 1½ teaspoons salt
- 1 teaspoon dried basil
- ¾ teaspoon ground black pepper
For the Cheese Filling:
- 425gm ricotta cheese
- 1 large egg beaten
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Assembly:
- 12 lasagna sheets
- 450gm fresh mozzarella sliced
- ¼ cup grated parmesan
Method:
Preheat oven to 375°F.
For the Meat Sauce:
- Heat a large Dutch oven over medium-high heat. Add the sausage and chicken, and cook, breaking up any chunks with the back of a spoon while stirring occasionally, until browned, about 6 to 8 minutes.
- Add the onion and garlic, and cook stirring often until tender, about 7 minutes. Stir in the tomato paste, and cook stirring constantly for 1 minute. Stir in the crushed tomatoes, tomato sauce, sugar, Italian seasoning, salt, basil, and pepper. Bring to a simmer.
- Reduce the heat to medium-low, and simmer, stirring occasionally, until slightly thickened about 15 to 20 minutes.
For the Cheese Filling:
In a medium bowl, stir together ricotta, egg, parsley, salt, and pepper. Set aside.
For the Assembly:
- While the sauce is simmering, bring a large pot of salted water to a boil over high heat. Add the lasagna noodles, and cook until al dente, according to the package directions. Drain, rinse with cold water, and drain again.
- Lightly grease a 9×13-inch casserole dish with cooking spray.
- Spread 2 cups of chicken sauce at the bottom of the prepared dish. Layer 4 cooked noodles in an even layer, slightly overlapping if necessary. Spread half of the cheese filling (about 1 cup) in an even layer over the noodles. Repeat the layers once more (sauce, noodles, cheese).
- Spread 2 cups of chicken sauce over the cheese filling, top with the remaining 4 noodles, and spread the remaining meat sauce in an even layer over the top of the noodles. Top with the sliced mozzarella and parmesan. Cover with aluminium foil.
- Bake for 30 minutes. Uncover and continue baking until the cheese is melted and the lasagna is heated through, about 15 minutes more. Increase the oven temperature to broil, and broil until the cheese is browned, about 2 to 3 minutes more. Let rest for 15 minutes before serving.