Adding £1.50 item to lasagne while cooking makes it taste 'next level'

Lasagne is already one of those dishes that can make a kitchen smell like a restaurant, but there is a surprisingly simple way to give the sauce another layer of flavour. The trick involves a small amount of an ingredient that some cooks might not expect to find anywhere near a beef ragù.

Anchovy paste can be stirred into the sauce to add savoury depth without turning the finished dish into something that tastes strongly of fish. Anchovies are naturally rich in umami, the savoury taste often associated with foods such as meat, cheese and mushrooms.

Food researchers at the University of Reading have studied umami and flavour enhancement, with research showing how naturally occurring compounds can contribute to stronger savoury characteristics. The university describes umami as the fifth basic taste and has specifically researched ways of using umami-rich ingredients to improve flavour.

The idea is already used in British cooking. BBC Good Food recommends adding a touch of anchovy to meat sauces for extra saltiness, while its anchovy guide describes the ingredient as a way of adding a salty, umami flavour to sauces and dressings.

You do not need much to make a difference. A small spoonful can be added while cooking the onion and garlic, or stirred through the meat sauce as it cooks.

The important part is giving it time to cook into the sauce. British food website Abel & Cole uses anchovies in its beef ragù, adding them after the vegetables have softened and cooking them briefly before the wine, stock and tomato passata go in.

It should break down into the sauce rather than remain as obvious pieces. BBC Good Food similarly demonstrates anchovies dissolving during cooking in its umami gravy recipe.

That makes it a useful option for cooks who want more depth without adding another bulky ingredient to the lasagne. It is worth remembering, however, that anchovies are salty, so the finished sauce should be tasted before adding additional salt.

Anchovy is not limited to lasagne, either. Great British Chefs has highlighted anchovy paste for its umami contribution in barbecue sauce, while Abel & Cole uses anchovies in a slow-cooked beef ragù.

So if the next batch of lasagne tastes like it is missing something, a little anchovy paste could be worth trying. Used sparingly and cooked into the ragù, it can provide the savoury boost without requiring a complicated change to a favourite recipe.