Lasagne is a very wide, flat pasta ( sometimes with wavy edges ). It is typically served in alternating layers with cheese, a sauce, and often other ingredients such as ground beef, sausage or spinach.
Typical of the cuisine of Italy, many regional variations exist. In some areas, especially in the southern regions of Italy, the sauce is likely to be a simple tomato sauce or a ragù, whereas in other areas, particularly in Northern Italy, a Béchamel sauce is used.
Lasagne has become a popular dish in other parts of the world, traveling from Europe to the Americas.
Origin
There are two theories on the origin of lasagne, both denoting an ancient Greek dish. The main theory is that lasagne comes from Greek λάγανον (laganon), a flat sheet of pasta dough cut into strips. The word λαγάνα (lagana) is still used in Greek to mean a flat thin type of unleavened bread.
The other theory is that the word lasagne comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning “trivet or stand for a pot”. The Romans borrowed the word as “lasanum”, meaning “cooking pot” in Latin. The Italians used the word to refer to the dish in which lasagne is made. Later the name of the food took on the name of the serving dish
Class Menu
Entrée
Arancini, Rice Balls with Mozzarella and ham centers rolled in breadcrumbs and deep fried till golden brown.
Main
Traditional lasagne, alternating layers of freshly made pasta sheets topped with mini meatballs,boiled egg, fresh bolognese sauce and béchamel source and mixture of mozzarella cheese and parmigiano reggiano.
Dessert
Angie’s home made surprise dessert.