New & NowLasagna

Lasagna Through the Ages

8 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

In Strange Food History, we're hitting the books -- to find you the strangest, quirkiest slices of our food heritage.

Today: Lasagna -- you've come a long way. 


Lasagna, the ubiquitous comfort food, evolved significantly from its first iteration until it became the familiar dish that we enjoy today.

And we're lucky too - earlier versions sound wholly unappetizing at best, completely inedible at worst. (Sow's belly mixed with fish, anyone?)

Lasagna's presence in ancient Rome (then referred to as lagnum or lagane, from the Greek laganon) is significant because it's the only dish similar to pasta that the Romans cooked, providing supporting evidence for those who theorize that pasta originated in Italy. But the "pasta" in the first written recipe for lasagna, from the late 4th century/early 5th century cookbook "Apicius, Cookery and Dining in Ancient Rome," is more similar to very thin pancakes: 

Patina Apiciana
"The Apician dish is made thus: take small pieces of cooked sow's belly [with the paps on it] pieces of fish, pieces of chicken, the breasts of figpeckers or of thrushes [slightly] cooked, [and] whichever is best. Mince all this very carefully, particularly  the figpeckers [the meat of which is very tender]. Dissolve in oil strictly fresh eggs; crush pepper and lovage, pour over some broth and raisin wine, put it in a saucepan to heat and bind with roux. After you have cut all in regular pieces, let it come to the boiling point. When done, retire [from the fire] with its juice of which you put some in another deep pan with whole pepper and pignolia nuts. Spead [the ragout] out in single layers with thin pancakes in between; put in as many pancakes and layers of meat as is required to fill the dish; put a final cover of pancake on top and sprinkle with pepper after those eggs have been added [which serve] to tie the dish. Now put this [mould or dish] in a boiler [steamer, hot water bath, allow to congeal] and dish it out [by unmoulding it]. An expensive silver platter would enhance the appearance of this dish materially."

The next version recorded is from the 14th century Liber de Coquina. Here, pasta dough is rolled out, sliced into small squares, boiled, then served topped with the grated cheese and spices (namely cardamon, nutmeg, ground pepper, and cinnamon). A variation of that recipe calls on the cook to top the pasta with cheese and spices, layer with another row of pasta, then more cheese and spices, and so on and so forth. Sound familiar? 

Even one step closer to the version we know and love is the torta de lassanis, in which the small squares of pasta are layered with cooked eggs, ravioli, cheese, and bacon, surrounded by a stuffed intestine (relax, that's just a sausage), and baked in the oven. 

As for us? We're more than happy with Merrill's version

Tags: Pasta, Food History