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technically, Lasagna did not originate in Italy as you may expect. Its origin can be traced way back to Ancient Greece. The name Lasagna, or “Lasagne” is derived from the Greek word ‘Laganon’; the first known form of pasta. Laganon was not a traditional lasagna as we know it with traditional Italian ingredients, but it was composed of layers of pasta and sauce. So it basically got its name from the method in which it was made, not for its ingredients.

source: https://viaverdimiami.com/the-history-of-lasagna/

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https://youtu.be/zVqunZUuwSs

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 Ingredients1 pound lean ground beef.4 cups tomato-basil pasta sauce.6 uncooked lasagna noodles.1 (15-ounce) container ricotta cheese.2 1/2 cups (10 ounces) shredded mozzarella cheese.1/4 cup hot water.

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 Ingredients1 pound lean ground beef.4 cups tomato-basil pasta sauce.6 uncooked lasagna noodles.1 (15-ounce) container ricotta cheese.2 1/2 cups (10 ounces) shredded mozzarella cheese.1/4 cup hot water.

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How to Make It

Step 1

Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.

Step 2

Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.

Step 3

Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

Step 4

Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce.