Lasagna is a family of macaroni, a thin and long paste. Lasagna originated in Italian cuisine, although the term dates back to the Greek origin of “cooking pot,” which today symbolizes the dish of lasagna that we already know.
The lasagna industry began in southern Italy and consisted of semolina and water. In the northern regions, where semolina is not available, its components were previously limited to eggs and flour. Italian lasagna, sold today in the shops, is made from hard wheat, semolina and water. Spinach was later added to make green lasagna.
The origins of this dish date back to the thirteenth century, when lasagna was served with béchamel or parmesan sauce, and did not contain tomatoes that were not known in Europe at the time.
Over time, the horizons of lasagna have spread throughout the world, and international and Arab cuisines have sprung up for the dedication of lasagne. They combined many of their favorite foods, such as the famous Tortilla bread to prepare Mexican lasagna, feta cheese to prepare the Turkish Burke with cheese, or even some sea foods such as salmon lasagna. The recipes varied and varied but the most famous ones remained lasagna with meat, chicken, vegetables, spinach and others.