EXPIRED Many Italian restaurant chains are celebrating National Lasagna Day on Friday, July 29, 2016, with half off Lasagna, Lasagna BOGOs and other specials.
You can get these Lasagna Day specials at Brio, Buca di Beppo, Carrabba’s, Fazoli’s and Spaghetti Warehouse.
- BRIO Tuscan Grille locations will commemorate National Lasagna Day on Thursday, July 28 and Friday, July 29, 2016, with special prices on select lasagna dishes. You can find more details on both the BRAVO! and Brio deals in our story, Lasagna Day at Brio.
- At Buca di Beppo, get half off a Lasagna entree with a Facebook coupon good all week, today through Sunday, July 31, 2016. See details in our story, Buca di Beppo 1/2 Off Coupon.
- At Carrabbas, buy one Lasagna entree and get another to go for free at Carrabba’s Italian Grill today through Sunday, July 31, 2016. For more details see our article, Lasagna BOGO at Carrabba’s.
- At Fazoli’s, buy one Twice-Baked Lasagna and get a second one free with a Facebook coupon
- At Spaghetti Warehouse, get Lasagna for just $6 at lunch or dinner on Friday, July 29, 2016, with THIS COUPON. More details are on the Spaghetti Warehouse Specials page.
Lasagna Day reservations are strongly suggested at all locations. National Lasagna Day is officially on July 29, 2016.
About Lasagna (from Wikipedia)
Lasagne (/ləˈzænjə/ or /ləˈzɑːnjə/ or /ləˈsɑːnjə/, Italian pronunciation: [laˈzaɲɲe], singular lasagna) are wide, flat-shaped pasta, and possibly one of the oldest types of pasta. The word “lasagne”, and, in many non-Italian languages, the singular “lasagna”, can also refer to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.
Lasagne originated in Italy, traditionally ascribed to the city of Naples (Campania), where the first modern recipe was created in the Middle Ages and published in Liber de Coquina (The Book of Cookery), and became a traditional dish.
In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked.
Traditionally, pasta dough prepared in Southern Italy used semolina and water and in the northern regions, where semolina was not available, flour and eggs. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina (from durum wheat).
Emilia-Romagna’s intensive farming economy in the northern region of Italy results in plentiful dairy and meat products, and their commonality in regional cooking – more so than the olive oil found in southern regions of Italy. Pastas from Emilia-Romagna and its capital, Bologna, are almost always served with a ragù, a thick sauce made from ingredients such as onions, carrots, finely ground pork and beef, celery, butter, and tomatoes.