Cook up a batch of a favourite comfort food
Lasagna may have originated in England in the 14th century
Lasagna is one of my favourite comfort foods. The Greek word “laganon” is said to describe the flat dough sliced into strips. This word is also believed to mean “cooking pots.”
Whatever its meaning, lasagna dates back to Ancient Greece. In 2007, The Daily Telegraph in London published an article on the origin of lasagna. The article states that a medieval cookbook found the recipe for lasagna prepared for King Richard II in 1390. The finding in this cookbook has led food historians to believe that lasagna may well be an English culinary creation. However, Italian medieval historians believe otherwise, providing records as early as 1316, stating that a woman named Maria Borgogno created lasagna.
Today, lasagna is prepared in countless ways and can pair well with a variety of wines.
Butternut squash lasagna can be made with a white sauce rather than tomato sauce. A pinch of nutmeg adds some nuttiness and sweetness to the sauce. Top the lasagna with Parmigianno-Reggiano and fresh mozzarella to add richness and depth of flavour.
The hint of sweetness in this lasagna calls for a white wine with some sweetness to match. Try Thirty Bench Riesling, (CSPC 24133), $19.95. You'll find lots of ripe pear and melon on the nose and palate of this wine with decent acidity to offset the medium sweetness. This wine is ideal to marry to other dishes highlighting this fruit.
Butter chicken lasagna offers flavours of garlic, curry, turmeric and cumin. Due to its Indian spiciness, this lasagna requires a white with some sweetness. The sweetness will offset the spice bringing contrasting harmony to the palate. Thirty Bench Riesling will also complement this dish.
Cauliflower lasagna does not require a white sauce or tomato sauce. Combine the cauliflower with garlic and ricotta cheese and puree. The pureed Cauliflower is thick and rich and acts as the sauce in between layers of vegetables of choice and noodles. This version can also be smothered in Parmigianno-Reggiano and mozzarella. The creaminess of this dish and added cheeses demand a big, fat white wine like Robert Mondavi Private Selection Chardonnay, (CSPC 379180), $17.45. This wine has enough viscosity to partner with the lasagna's creamy texture. As for flavours, this wine offers baked apples and pineapple with a hint of spice from oak aging and good acidity to clean the palate.
Portobello mushroom lasagna is prepared with a white sauce. For more depth of flavour add Parmigianno-Reggiano. Henry Of Pelham Pinot Noir 2017, VQA Niagara Peninsula, (CSPC 13904), $16.95, has all the right attributes to work with this earthy lasagna. The wine has classic sour cherry fruit with some earthiness and toasty tones. Chill this gem in the refrigerator for at least a half hour before serving.
Chicken bacon lasagna combines a white sauce with cheeses and provides a fatty and salty flavour that complements a big, fat white wine, such as Chardonnay. Robert Modavi Private Selection Chardonnay works with this dish, as well.
Lasagna can be made with ingredients other than lasagna noodles. A Mexican version uses tortillas. The Pasta Shop on Sherbrooke makes a fabulous grain and gluten-free meat lasagna. The chef makes the noodles from zucchini. This is a delicious dish!