The History and Layers of Lasagna – A Sleepy Deep Dive.

Tonight, let’s drift off to sleep with a soothing exploration of lasagna. This beloved layered pasta dish has a rich history, from its ancient origins to its modern variations enjoyed worldwide. Whether you prefer a classic Italian recipe or a cheesy American twist, this episode will lull you into relaxation with all the delicious details—minus the calories. So, tuck in, unwind, and let the gentle narration guide you to restful slumber.

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Show Notes:

00:00 Welcome to the podcast

00:32 Intro to lasagna

01:26 Etymology

04:34 Origins and history

04:41 Variations

08:34 Intro to ragù

09:33 Varieties

10:58 History

13:20 Béchamel sauce

13:33 Adaptations

14:50 Variants

15:03 Uses

15:46 Ricotta

17:16 History

18:40 Mozzarella

20:00 Etymology

20:19 Types

21:46 Parmesan intro

23:16 Production

28:03 Industry

29:14 Consumption

30:23 History

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📖 Wikipedia Attribution

This content is derived from the Wikipedia articles on Lasagna, Ragù, Béchamel sauce, Ricotta, Mozzarella, and Parmesan, available under the Creative Commons Attribution-ShareAlike (CC BY-SA) license.

“Lasagna (UK: /ləˈzænjə/, US: /ləˈzɑːnjə/; Italian: [laˈzaɲɲa]), also known as lasagne (Italian: [laˈzaɲɲe]), is a type of pasta, possibly one of the oldest types, made in very wide, flat sheets. In Italian cuisine it is made of stacked layers of pasta alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and Parmesan), and seasonings and spices.”

— Lasagna - Wikipédia