The origin of lasagna, a very appreciated dish not only in Italy but all over the world, is rather controversial; there are in fact several regions that contend with each other for the invention of this layered pasta sheets, that can come with different variations of filling.

Taking a step back, the pasta of the fourteenth-century lasagna was made only of water and soft wheat flour, so its consistency, once cooked, was particularly soft. It was only during the Renaissance that eggs, in whole or in part, took over the water in the dough, giving the pasta a greater tenacity.