A chef has revealed one ingredient that can make classic lasagna taste 10 times better, but it’s not to everyone’s liking. Lasagna is one of the most popular comfort foods, and there are now countless ways to make it. Some recipes use seafood, others swap red sauce for white, and a few ditch traditional layers altogether.
But those who prefer a classic meat lasagna don’t have to change much to take it to the next level. According to experts, one extra ingredient can make a big difference in flavour. It’s a simple addition that adds richness, depth, and a more intense taste to the sauce. And while some home cooks swear by it, others aren’t convinced.
The secret ingredient is chicken livers. Experts at the Tasting Table say the bold flavour isn’t for everyone, but those who enjoy it know how much it can elevate a dish.
Chicken livers are common in French cooking and are used in high-end restaurant dishes like pâté and liver mousse.
In lasagna, the livers are either cooked with vegetables at the start or stirred into the sauce after it simmers. Both methods work, depending on the recipe.
Chef Anthony Bourdain used to cook them with onions and carrots before adding minced beef, veal and pork.
Emeril Lagasse, on the other hand, added chopped livers near the end of cooking once the sauce had already developed its flavour.
Experts at the Tasting Table said the livers bring an earthy, meaty taste that turns lasagna from a weeknight meal into something much more refined.
For best results, the livers should be fresh and dark in colour. They break down quickly in the pan and blend into the sauce, so the texture is not noticeable once cooked.
Other unusual ingredients that can improve lasagna include cinnamon, coffee and lemon.
Cinnamon is often added to the ricotta layer for a warm, spiced flavour.
Coffee can be mixed into the tomato sauce to deepen the taste without making it bitter.
And lemon juice and zest can brighten up white sauce versions of the dish.
All of these extras are designed to improve the overall flavour of the dish without changing its core.
But when it comes to adding richness, chicken livers remain one of the most divisive ingredients.
Some cooks love the extra depth, while others prefer to leave it out entirely.
Even so, many chefs agree it’s a simple way to transform a classic lasagna into something far more impressive.