Prvi recept lazanja sa paradajzom & ccaron; objavljen je u Napulju u 1881, unutar & ldquo; princ kuhara, ili pravi Napolitanski kuhinje” Francesco Palma.
Ono što ne možemo zaboraviti su prethodne naznake prisutan u “ Liber de coquina” (rano secolo ldquo; rasprava o teorijskom i praktičnom kuhanju ” by Ippolito Cavalcanti, Duke of buonvicino, objavljen u 1843 u Napulju.
Ako je neko imao sumnje o vezi između Napulja i lazanje, bilo bi dovoljno da se setim nadimak Francis II Bourbona (posljednji kralj dva Sicilije, na tronu od maja 1859 do februara 1861), pod nazivom “King lazanje” za svoju gastronomsku strast za ovo jelo.
A onda volim da mislim da je nakon & rsquo; jedinica&germandbls;d & rsquo;Italija Napolitanski lazanje je stigao u Emilia kroz putovanje duž našeg poluostrva, od Romagna Pilgrim Artusi, u svom poznatom“nauka u kuhinji i’ umjetnost jedenja dobro & rdquo; od 1891, ne govori o Emilian lazanje.
Kodifikacija jelo u & ldquo;northerner & rdquo; verzija, međutim, se pratiti do nekih bolonjez restaurateurs, koji je na početku dvadesetog stoljeća očisti lazanje po prvi put u restoranu, predlaže najlakša verzija sa bešamel u odnosu na bogate Napolitanski varijanta, sa gastronom Paolo Monelli, koji je u 1935, consecrÒ definitivno recept u svom“ lutajući glutton “.
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