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  • Writer's pictureRayki Goh, MSc

The “Lasagna-spiracy” Theory from Ancient to Modern Times

Beyond Layers and Sauce: A Culinary Journey Through Time. Did you know lasagna's origins can be traced back to ancient Greece, not Italy?


Dear Food People,

Let's have a real talk about lasagna, a dish so common yet filled with a depth of history and flavours that could rival any culinary masterpiece. This isn't just about layering noodles and sauce; it's a journey through time, from ancient kitchens to your dinner plate.

The saga begins in ancient Greece, not Italy, as many might assume. The concept of lasagna might have originated from the Greek word "lasagnum," referring to the pot used to cook the dish. Fast forward a bit, and the Romans are taking this concept and turning it into "lasagnum," a precursor to our beloved lasagna, layered with noodles and sauce in a dish strikingly similar to our modern casserole.

As we move into mediaeval Italy, references pop up about dishes resembling today's lasagna, highlighting a mix of noodles, cheese, and herbs. It's here that the foundation of lasagna, as we know it, starts to solidify. However, the complexity deepens as tomatoes are introduced to Europe via the trade winds. This new ingredient revolutionised Italian cuisine, giving birth to the tomato sauce that would become a lasagna hallmark, credited to chef Antonio Latini in 1692.

Then there's the creamy twist from Northern Italy: béchamel sauce. This white sauce, a silky blend of flour, butter, and milk, weaves into the lasagna narrative, adding a layer of creaminess that balances the tang of tomato sauce and the richness of cheese. It's a culinary symphony that enriches the dish with every bite.

Enter "Lasagne Verdi alla Bolognese," a variation that pays homage to the Emilia-Romagna region, introducing minced meat into the sauce and elevating the dish to an even more complex flavour profile. Imagine the layers of pasta, each bite a mix of al dente noodles, rich sauce, and creamy béchamel, topped with a melody of cheese. It's a flavour experience that's both nuanced and comforting.

Speaking of al dente, there's a science to achieving that perfect pasta texture. It's all about the starches in the pasta, amylose and amylopectin, reacting to boiling water. The starches absorb water, swell up, and transform, creating a mesh that captures water molecules. This process, known as 'gelatinization,' is what gives pasta its signature bite—firm yet tender, a balance that's crucial to the perfect lasagna experience.

So, there you have it—a dish that's evolved over centuries, from ancient pots to the plates of food lovers around the globe. Lasagna isn't just food; it's a story of cultural exchange, scientific wonder, and culinary innovation. And remember, this is just one take on lasagna's rich history and the science behind its perfection. If you've got insights, stories, or even a family recipe that adds another layer to this narrative, shoot us a message over at We'd love to hear from you!


Further Reading:

  1. Italian Garden - San Marcos Texas, n.d., The Delicious History of Lasagna. Available at:

  2. Mi'talia Kitchen & Bar, n.d., The Story of Lasagna. Available at:

  3. Wikipedia, n.d.,  Lasagna. Available at:

  4. Tasting Table, April 2022, The Origin Of Lasagna Isn't What You Think. Available at:

  5. Italy Magazine. (n.d.). A Short History of Lasagna. Available at:


The information provided in our articles is for educational and entertainment purposes only. It is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or another qualified healthcare provider with any questions you may have regarding a medical condition. The content on our website, including articles, is not meant to endorse or promote any specific medical treatments, products, or procedures. The information provided is based on general knowledge and research at the time of writing. Medical practices and knowledge are constantly evolving, and what may have been accurate at the time of publication may not be current or applicable today.


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