Which is a traditional topping for lasagne?
Lasagne The first recorded recipe was set down in the early 14th century "Liber de Coquina" ("The Book of Cookery"). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough flattened into a thin sheet, boiled, sprinkled with cheese and spices, and then eaten with the use of a small pointed stick. Recipes written in the century following the "Liber de Coquina" recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat. In a recipe adapted for the Lenten fast, walnuts were recommended. The traditional lasagne of Naples, "lasagne
Lasagne its capital, Bologna, are almost always served with a ragù, a thick sauce made from ingredients such as onions, carrots, finely ground pork and beef, celery, butter, and tomatoes. In Ancient Rome, there was a dish similar to a traditional lasagne called "lasana" or "lasanum" (Latin for 'container' or 'pot') described in the book "De re coquinaria" by Marcus Gavius Apicius, but the word could have a more ancient origin. The first theory is that "lasagne" comes from Greek λάγανον ("laganon"), a flat sheet of pasta dough cut into strips. The word λαγάνα ("lagana") is still used in Greek to