Lasagna, possibly the oldest type of edible pasta, originated in Naples as early as the 14th-century, comprising layers of locally sourced sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheese, and had Neapolitan ragù, a meat sauce.

This was baked after being placed between sheets of fermented dough. Today, this comfort food, which was named the New York Times' Dish of the Year,
continues to woo every kind of foodie who roots for this much-loved dish.