Today is World Lasagna Day. Lasagna is tipically Italian, of course: but who really owns this beloved dish, Naples in Campania or Bologna in Emilia Romagna? That question sparks an ongoing debate between the two cities. Some claim the original lasagna includes salami and ricotta, while others argue it was born with meat sauce and béchamel.

Putting personal taste aside for a moment, the rivalry is real. While both versions feature layers of pasta loaded with delicious fillings, even the pasta itself differs. In Naples, it’s typically made from durum wheat and has ruffled edges. In Bologna, the sheets are egg-based, rough, and porous—perfect for soaking up sauce.

What’s certain is that lasagna is a celebration dish—perfect for Sundays and big family gatherings. And its roots go way back. The Roman poet Horace mentioned something called lagana in the 1st century B.C.—a thin sheet of dough that could be fried or baked. The first real cooking method resembling today’s lasagna, involving boiling pasta, appears in the Middle Ages. Monks of the time were culinary innovators, creating rich and artistic dishes that soon spread to aristocratic homes. References to lasagna also appear in the writings of Jacopone da Todi and Cecco Angiolieri.

As lasagna grew in popularity across Italy, Northern cooks started experimenting with dough made from water, flour, semolina, and eggs—before tomatoes even arrived in the country. So it’s likely that the Bolognese version, resembling a meat pie, came before the Neapolitan one, which today includes (and originally adapted to include) tomatoes.

Lasagna truly earned national status after Italy’s unification and was even featured in Pellegrino Artusi’s 1891 cookbook. From that point on, the dish began to evolve rapidly—thanks to its incredible versatility. Among all the Italian versions, the classic lasagna alla Bolognese is the most iconic worldwide. This version layers fresh pasta with rich meat ragù, creamy béchamel, and grated Parmigiano Reggiano.

Beyond Bologna, every region of Italy puts its own twist on lasagna, using local ingredients and traditional methods.

In Naples, lasagna is a Carnival favorite—lavish and deeply satisfying. It’s made with layers of pasta, slow-cooked meat sauce, tiny meatballs, ricotta, provola cheese, and hard-boiled eggs. The bold mix of flavors makes this version one of the most indulgent and loved in the country.

In Liguria, lasagna gets a lighter, garden-fresh makeover. Here, pesto is the star—layered with pasta, potatoes, and green beans for a fragrant, herbaceous take rooted in local produce.

In the Marche region, you’ll find two standout styles: classic lasagne marchigiane and the more elaborate vincisgrassi. The former uses white meats like chicken or duck with béchamel and vegetables. The latter, dating back to the 18th century, is a richer, spiced version made with mixed meats (including chicken giblets), a thicker béchamel, and a deeply simmered ragù—making it aromatic and complex.

Another Emilia Romagna variation is lasagne verdi, where spinach is mixed into the pasta dough for a colorful, earthy flair—while staying true to the meat-and-béchamel base.

In Piedmont, lasagna takes on a robust alpine flavor. Regional cheeses like Castelmagno, Toma, and Raschera are paired with veal—and sometimes black truffle—for a rich, aromatic result.

Sardinia offers several rustic versions of lasagna that showcase bold island flavors. One features pecorino cheese, fresh sausage, eggplant, and zucchini. Another traditional variation swaps pasta sheets for pane carasau, a thin, crispy flatbread soaked in broth or sauce and layered with cheese, sausage, and vegetables. The result is a crunchy, deeply flavorful lasagna that pays tribute to the island’s pastoral heritage.

In Lazio, a winter favorite combines sautéed artichokes with béchamel and Pecorino Romano for a refined, Roman-flavored dish that balances richness and delicacy.

Come fall, Lombardy and Veneto embrace a sweet-and-savory version made with pumpkin and crumbled amaretti cookies. A sprinkle of cheese ties it all together for a seasonal classic with a unique flavor profile.

Down in Calabria, lasagna turns up the heat with spicy ‘nduja sausage, ricotta, and pecorino. This fiery dish is perfect for anyone who loves bold, punchy flavors.

As culinary trends evolve, lasagna continues to adapt. Vegetarian versions—featuring layers of zucchini, eggplant, peppers, mushrooms, or spinach—are increasingly popular.

Seafood lasagna is another modern twist. These versions use ingredients like salmon, shrimp, or mussels, layered with béchamel or a light ricotta-based sauce. The result is a refined, ocean-inspired dish that’s perfect for fish lovers.

And here’s a fun fact: in Italian, the correct term is lasagne—plural—since the dish includes multiple sheets of pasta. But in English-speaking countries (and on many Italian restaurant menus), lasagna—singular—has become the norm. Linguistically, lasagne refers to the entire dish, while lasagna could mean just one pasta sheet. Still, the singular form is more common and widely accepted today.