Lasagna is a culinary icon, but also one of the most “abused” recipes globally. From frozen blocks in supermarkets to vending machines—the truth about this dish is often lost in translation. At Spizing, we decided to set the facts straight so you know exactly what you should be putting in your baking tray.
1. Roman Heritage, Not Just Pasta
Lasagna appeared in the Roman Empire long before the pasta we know today took over Italy (which only happened in the 12th-13th century). Its roots are ancient, and its structure has survived through the millennia.
2. A Winter “Energy Bomb”
Traditionally, lasagna was considered a winter dish. Its purpose was to keep you warm during the cold months, which is why original recipes rely on fatty meat, a rich Béchamel sauce, and high-quality olive oil. Diets do not apply here.
3. The Great Mozzarella Delusion
In a classic meat lasagna, Italians do not add mozzarella or other stretchy cheeses. They only sprinkle it with Parmesan (Parmigiano-Reggiano) for a crispy crust on top. Cheeses like Provolone are used only in meatless versions (for example, with mushrooms).
4. The Golden Ratio of Meat
The ragù for an authentic Lasagna Bolognese isn’t made with beef alone. The secret to its deep flavor lies in the balance: 50% beef and 50% pork.
5. Chicken Livers? Oh, yes!
Older recipes for Bolognese ragù include chicken livers. They give the sauce incredible density and an umami taste. The good news? This tradition is making a triumphant return to modern cuisine.
6. Tomatoes are Just a Seasoning
Lasagna ragù is a sauce based on meat and fat, not a tomato-based sauce. Think of tomatoes as a seasoning—use them sparingly or stick to a high-quality tomato concentrate.
7. Don’t Trust “Cheese Pull” Videos
Most recipes found online have nothing to do with the original. If you see a Lasagna Bolognese with miles of stretching cheese—move on. That is anything but an authentic Italian experience.
8. The Southern Giant: Lasagna Napoletana
The second most popular after Lasagna Bolognese is Lasagna Napoletana. It is a festive dish from Southern Italy and is much more labor-intensive. It is made with thick, dry pasta sheets (which are boiled beforehand) and a very rich filling: at least three types of meat, tiny meatballs, boiled eggs, sausages, and just about anything else you can imagine.
9. Stay Away from Vending Machines
Outside of Italy, lasagna has undergone absurd changes. It has reached a point where it is sold frozen in vending machines. Our only salvation: cook it yourself! It’s the only way to know what you’re eating.
10. The Art of Delicate Balance
A well-made lasagna is a mathematics of taste:
- The deep meat flavor of the ragù;
- The classic background of the Béchamel sauce;
- The subtle hint of spiciness from the spices;
- The tenderness of the freshly prepared pasta sheets.
Video Recipe: Vegetarian Lasagna with Mushrooms and Cheeses
For those of you who want something lighter but equally rich in flavor, we have prepared a meatless version of lasagna. Here, cheeses are mandatory to achieve the perfect texture.