Lasagna
luh-ZAHN-yah — Believed to derive from the Greek 'lasanon,' a cooking pot, later adopted into Latin and Italian for the dish itself.
₹330
The most layered comfort food in the world — nobody agrees on the noodle count, everyone agrees it should be this good.
Layered baked dishes go back to ancient Greece and Rome, but the lasagna most people recognize today is generally traced to medieval Naples and later refined in Emilia-Romagna, where the ragù-and-béchamel version became the standard. The dish has been reinvented by nearly every Italian region since, which is part of why 'authentic lasagna' is such a contested phrase.
What makes it taste like that
The ragù needs hours, not minutes — that slow simmer is what breaks the meat down into something that clings to the pasta instead of sitting on top of it. Béchamel adds richness without heaviness, and fresh pasta sheets, not dried, let the layers meld into one texture instead of staying separate.
Chef's note
Let it rest fifteen minutes out of the oven before cutting — it's the only way the layers hold.