Lasagna is certainly the queen of Italian first courses. Its preparation requires a considerable amount of technique and time. Lasagna has ancient origins and we find evidence already in the Roman Empire, when a mixture of water and flour was baked in the oven or over fire and served with meat pie. Their modern version finds space in the renaissance period where eggs are added to the dough, giving the dough the consistency we know today. At the regional level the Lasagna is claimed by the city of Bologna where it is considered the prio typical par excellence.