contrast, we find the word laganum used in

many ancient Latin texts to describe a thin

sheet of dough.17 But while the link
between laganum and lasagne seems
apparent, the words describe two different
contexts that have only the basic ingredient
—and probably shape—in common. In the
first century b.c., according to Horace,
laganum was the name of an everyday food.
In his Deipnosophists, the infancy of an art
15 Athenaeus of Naucratis18 provides a
recipe for lagana that he claims to have
taken from a work on the art of baking by
Chrysippus of Tyana, a first-century Greek
author.1