Unrecognizable Lasagna: Locals Reveal Italy's Culinary Secret

Lasagna: A Tale of Two Cultures

When you think of lasagna, what comes to mind? A thick, cheesy dish with layers of pasta, meat, and sauce? That's the American-Italian version. But in Italy, lasagna is a much different dish.

The Origins of Lasagna

Lasagna has a long and storied history. Etruscan frescoes from the 4th century BC depict pasta-making tools and diners enjoying an early version of lasagna. Written records from the 1st century Roman cookbook De Re Coquinaria describe a dish of layered dough, meats, and cheeses.

Lasagna in Naples

If you order lasagna in Naples, you'll get wide, sometimes ruffled noodles, but with some surprise guests like local sausages, meatballs, mozzarella, ricotta, and hard-boiled eggs.

Lasagna in the U.S.

In the U.S., lasagna is four inches thick and filled with mozzarella. In Italy, lasagna is usually only two inches thick, and there is no mozzarella. An Italian would say that American lasagna is a culinary crime.

The Authentic Lasagna

According to locals, authentic lasagna in Italy is a far cry from the bastardized American-Italian version. The quintessential version, or what most Italians consider peak-form lasagna, is from the Emilio-Romagna region.

Three Ingredients

The secret to authentic lasagna lies in three key ingredients:

• Fresh pasta: The noodles should be made from scratch using a mixture of flour and eggs.
• Ragù: The meat sauce should be made with a slow-cooked combination of ground beef, pork, and vegetables.
• Béchamel sauce: The white sauce should be made with a roux of butter and flour, and then milk.

With these three ingredients, you can create a lasagna that is both authentic and delicious.