"While this tomato sauce-based lasagna is prevalent in the United States, there are many other beautiful versions of lasagna, including ones that use no tomatoes at all, like this white lasagna with sausage and ricotta recipe. White lasagna eschews common tomato-based sauces like ragù or bolognese and relies on a white sauce with French origins known as béchamel. Although it's one of the five French mother sauces, béchamel is essential in traditional lasagna."
"Known as lasagna bianca, white lasagna is different than red lasagna and might actually be more closely related to the original recipe than its tomato-based counterpart. Lasagna has roots in both Ancient Greece and Ancient Rome, where the dish started as layers of pasta sheets with sauce ladled on top before being cooked in broth or baked, and the dish gained popularity in the Middle Ages, where cheese was used between the pasta sheets."
White lasagna, known as lasagna bianca, uses a béchamel-based white sauce instead of tomato ragù or bolognese. Béchamel is one of the five French mother sauces and is essential to traditional white lasagna. The dish may be closer to earlier lasagna forms, with origins tracing to Ancient Greece and Ancient Rome where pasta sheets were layered and cooked in broth or baked. Lasagna grew in popularity in the Middle Ages with cheese between sheets, and the first written recipe from 1600s Naples used mozzarella and later meat and hard-boiled eggs. Tomatoes did not appear in Neapolitan lasagna recipes until the 1880s. Regional and family variations include tomato, pesto, or spinach noodles.
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