Italy is a country of amazing regional culinary diversity, and even within more specific Italian dishes, you can get recipes as different as white and red lasagna.
The layered pasta is one of the iconic foods of the Mediterranean country but, in the United States, we tend to think of 'traditional' lasagna in one way: the tomato sauce and cheese version, usually with ground meat.
The origins of lasagna go back hundreds and maybe even thousands of years. It's specific birthplace is unclear, with the term being an evolution of either the Latin word 'lasanum,' or another term for flat bread coming from Greece: 'laganum.'
The modern form of lasagna appeared in the Middle Ages in the region of Emilia-Romagna, and over those hundreds of years, it has evolved into dozens of different local variations, some with red sauce but many without.
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