Iranian-Style Lasagna with Sausage, Spiced Beef, and Golden Butter Crust

"Lasagna traces its lineage to Italy, with early references appearing in Naples and Emilia-Romagna, where layered sheets of pasta were enriched with ragù, béchamel, and aged cheeses. As Italian cuisine traveled across the Mediterranean and into Iran during the mid‑20th century, lasagna was embraced by home cooks who adapted it to local tastes, pantry staples, and the convivial spirit of Iranian family dining. The result was not imitation, but evolution—a comfort dish reborn through a Persian lens. This Iranian-style lasagna departs boldly from its Italian ancestor. Unlike the classic Bolognese version, which relies on slow-simmered meat sauce and restrained seasoning, this version layers sautéed sausage or bologna with ground meat, fried onions, mushrooms, and bell pepper. Butter replaces béchamel, creating richness without dairy sauces, while pizza-style shredded cheese delivers a stretchy, indulgent melt. The seasoning is assertive yet familiar, with black pepper and thyme lending warmth rather than herbal delicacy. Out of the oven, the lasagna emerges deeply aromatic, crowned with a golden, bubbling crust. Each slice reveals soft pasta sheets, savory meat, and molten cheese with crisped edges. For best results, allow the dish to rest briefly before serving, then present with a simple green salad and pickled vegetables to balance its hearty, nostalgic richness."