Lasagna is one of the oldest known formats. Probably corresponding to the Latin "Lagana" (in turn deriving from the Greek "laganon": large sheet and plate of pasta cut into strips), the format begins to be known as "Lasagna" after the year The first traces of its widespread diffusion such as "Lasagna" are drawn from the writings of the most famous Italian poets Jacopone da Todi of the twelfth century. Cecco Angiolieri, on the other hand, warns readers: "whoever makes lasagna from other people's flour / his castle has no wall or ditch".

Always one of the best known and most appreciated formats of Italian cuisine, the most widespread and simplest recipe provides ragù, béchamel, and parmesan as a condiment while, recently, the use of mozzarella has been introduced.

The delicious white versions are also quite popular, with mushroom or vegetable-based dressings.

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