Lasagna is one of the most beloved comfort foods in the world, a dish that is both hearty and satisfying, rich in history and flavor. With its layers of pasta, sauce, cheese, and fillings like ground meat or vegetables, it’s a meal that feels like a warm hug on a plate. But lasagna is more than just a crowd-pleaser—it has a fascinating backstory that spans centuries and continents. Let’s explore the origins, evolution, and enduring appeal of this Italian-American favorite.

The Origins of Lasagna
Though we often think of lasagna as a quintessential Italian dish, its origins stretch back further than Italy itself. The word “lasagna” is derived from the Greek word “laganon,” which referred to flat sheets of dough cut into strips. The ancient Romans borrowed this concept, making their own flat pasta dishes, though these were different from the layered lasagna we know today.
It wasn’t until the Middle Ages in Italy that lasagna began to resemble the modern version. In the Emilia-Romagna region, cooks started layering wide, flat noodles with sauces and cheeses, baking them to create a hearty, satisfying meal. The first documented recipe for lasagna dates back to the 14th century in a cookbook called “Liber de Coquina,” which featured layers of fermented dough sheets cooked with cheese and spices.
However, it was Italian immigrants to the United States who truly cemented lasagna’s place in modern cuisine. As they adapted traditional recipes to fit American ingredients and tastes, lasagna became a staple in Italian-American households and restaurants. The inclusion of ricotta cheese and ground beef in many American lasagna recipes is a direct result of this fusion of cultures.
Layers of Flavor: What Makes a Great Lasagna?
At its core, lasagna is a simple dish of layered ingredients, but the beauty lies in its versatility and richness. A classic lasagna typically includes three essential components:
Pasta: Lasagna noodles, traditionally made from durum wheat, provide the structure for the dish. Whether you prefer traditional boiled noodles or the modern no-boil variety, the pasta forms the foundation of the dish.
Sauce: The heart of any lasagna is its sauce, which can vary depending on the region and personal taste. In Northern Italy, lasagna is often made with a béchamel sauce (a creamy, white sauce), while in Southern Italy and the United States, a rich tomato-based marinara or ragù sauce (with ground meat) is more common.
Cheese: Cheese brings the dish together, adding flavor and texture. Mozzarella and Parmesan are the most common cheeses, but ricotta is also frequently used in American-style lasagna to add a creamy layer between the pasta sheets. In Italy, pecorino or besciamella (béchamel) may also be used.
Fun Facts About Lasagna
National Lasagna Day: In the U.S., July 29th is celebrated as National Lasagna Day, a perfect excuse to dig into a hot, cheesy slice!
World’s Largest Lasagna: In 2012, the world's largest lasagna was made in Poland, weighing in at over 10,725 pounds and measuring over 25,000 square feet.
Lasagna in Space: Italian astronaut Paolo Nespoli enjoyed lasagna on the International Space Station in 2017, making it one of the first Italian dishes to be consumed in outer space.
Lasagna Around the World
While lasagna is deeply rooted in Italian cuisine, it has been embraced and adapted by cultures around the world. In America, lasagna is often associated with Italian-American comfort food, frequently featuring ricotta cheese, a hearty meat sauce, and plenty of melted mozzarella. American lasagna often comes with layers of ground beef or sausage, and sometimes even incorporates vegetables like spinach.
In Italy, lasagna varies by region. In Emilia-Romagna, where it originated, the dish is traditionally made with a slow-cooked meat ragù, béchamel sauce, and thin sheets of pasta, often green from the addition of spinach. In Naples, lasagna is more elaborate, featuring layers of ricotta, mozzarella, ragù, and meatballs, often topped with hard-boiled eggs.
Other countries have their own spins on lasagna, too. In Mexico, “Mexican lasagna” uses tortillas instead of pasta, with layers of salsa, beans, and cheese. In Greece, a similar dish called pastitsio features pasta layered with ground lamb, béchamel sauce, and spices.
What to Do with Leftover Lasagna?
Leftover lasagna can be a delicious treat for the next day. If stored properly in an airtight container, it can last up to 4-5 days in the refrigerator. Here are a few tips for reheating and enjoying those extra slices:
Oven Reheating: The best way to reheat lasagna is in the oven. Preheat to 350°F, cover the lasagna with foil, and bake for 20-30 minutes until heated through. This method helps maintain the lasagna’s texture without drying it out.
Lasagna Soup: Transform leftover lasagna into a warm, comforting soup by breaking it up and adding it to a broth with some extra marinara sauce, veggies, and cheese.
Lasagna Rolls: If you have some leftover pasta sheets and fillings, turn them into lasagna rolls! Simply spread the filling across the pasta, roll it up, and bake in sauce for a fun twist.