Recipes for Italian Lasagne translated in response to a “The English invented Lasagna” news story.
There was a news story carried in July 2003, claiming that the English invented the dish of Lasagna.  I doubt this very much and translated lasagna recipes from all the Italian cooking MS I could get my hands on.   The earliest Italian MS on cooking seem to come from the 14th/15th century with very little accurate dating other than that.  Here are the earliest examples I could find in my collections (newly expanded by some ILL).

From
Il Libro della cucina, del sec XIV, Bologna  Presso Gaetano Romagnoli 1863.
The book of cookery from the 14th century, Bologna, Gaetano Romagnoli editor, 1863.  From MS  N 143 University of
Bologna.
De le lasagne
Togli farina bona, bianca; distempera con acqua tepida, e fa che sia spessa: poi la stendi
sottilmente, e lassa sciugare: debbiansi cocere nel brodo del cappone, o d'altra carne grassa: poi metti nel piattello col cascio grasso grattato, a suolo a suolo, come ti piace.
Of the lasagna
Take good white flour, temper with tepid water and make it that it is dense/thich: then stretch it thin, and let it dry: one has to cook it in capon broth or other fat meat broth: then put it in the plate with grated cheese, layer on layer, as you please.

From
Bostrom Ingemar, ed. Anonimo Meridionale, Due Libri di Cucina.  Acta Universitatis, Romanica Stockholmiensia, 11. Stoclholm.  Almqvist & Wiksell 1985.  Libro B dated to the first half of the 15th Century.
Alesagne
Chi vole fare alesagne, tolla bona farina bianca et falla bollire in brodo de capuni.  Se non fosse tanta, mictice de altra acqua, et mectace del sale a bollire con essa, et tragala in uno catino, et mectano del cascio assay, et burla sopra il tagliaturi del grasso del capone.
Lasagna
If you want to make lasagna, take good white flour and let them boil in capon broth.  If perhaps you don't have enough add more water and add salt to boil with these, and take out and put in a bowl/dish, and add enough cheese and butter above and chopped capon fat.
Lesagne
Anchi se possono fare lesagne in pavese.  Tolale  et facale cocere che non sciano troppo cocte, et tragale del vaso, et lavale ad dui acque frede, ad cio ch'el siano desillo metereace spetie et caffarano, et poy se volionu frigere.
Lasagne
Also one can make lasagna of Pavia. Take them and put them to cook so that they are not too much cooked, and pull from the pan, and wash twice in cold water and so that they are yellow add spices and saffron, and then you want to fry them.

From
Claudio Benporat.  Cucina Italiana del Quattrocento.  Biblioteca dell Archivum romanicum Seri I.  Storie Letterature, Paleografia 272
Per fare lasagne di pelle di capone
Togli la pelle del cappone cotto e tagliala inpezuoli e ponila in brodo di capone grasso e fallo bollire per ispatio di meza hora con uno pocho di zaffarano dipoi fa le minestre con un pocho di caso di sopra e con spetie.
To make lasagne of capon skin.
Take the skin of cooked capons and cut into pieces and put in fat capon broth and let it boil for the space of half an hour with a little bit of saffron then make the dish with a little bit of cheese above and with spices.

From
Translation of Libro di cucina/ Libro per cuoco
(14th/15th c.)  (Anonimo Veneziano)
XXXVIII. Lasagne.
Se tu voy fare lansagne de quaressima, toy le lasagne e mitile a coxere, e toli noxe monde e ben pesta e maxenate, e miti entro le lasagne, e guardale dal fumo; e quando vano a tavola, menestra e polverizage de le specie, del zucharo.
XXXVIII. Lasagne.
If you want to make lasagne in lent, take the lasagne and put it to cook, and take walnuts peeled and well beaten and ground, and put into the lasagne, and guard from smoke, and when it goes to the table, serve and powder with the spices and sugar.
 

Translated July 2003 by Lady Helewyse de Birkestad, CW.  You may use/ distribute this version for non-profit use only (scholarly, private use) provided that this information is included.  Contact me by email at helewyse@yahoo.com