Lasagne will taste 'amazing' when 1 unusual ingredient is added

A surprising ingredient has been added to lasagne to unlock new flavours in the family favourite dish. The Italian classic, a top dinner choice in many UK households, is typically made from minced beef, tomato sauce, cheese, bechamel sauce, and lasagne sheets.

You can buy ready-made versions of the dish that you can pop into the oven, but many prefer a nice lasagne made fresh at home. That being said, most home chefs stick to the trusty ingredients when preparing their own. Some may make slight changes, such as adding various vegetables or using different cheeses, but typically, the main components stay the same, except in this recipe.

This lasagne recipe shared on All Recipes , which reviewers have described as "amazing", uses lobster meat rather than minced beef.

For those who are not experts at handling seafood, a London-based Italian restaurant will launch its own Lobster lasagne, in celebration of National Lobster Day on September 25, but it costs a whopping £80.

The luxurious dish will be served at 40 Dean Street for a week. Each portion will include chunks of lobster claw meat, between layers of hand-rolled pasta, finished with a velvety bechamel and fresh shavings of black truffle.

Nima Safaei, executive chef and owner, said: "Lasagne is the ultimate comfort food but I wanted to flip expectations and create a version that truly celebrates indulgence. This is lasagne as you've never seen it before - rich, dramatic and designed to impress. Food should surprise you, it should stop conversations mid-flow, and that's exactly what this dish is about."

If you miss out on the limited edition lasagne, or it's out of budget, then you can follow the recipe submitted on All Recipes below:

Ingredients for Maine Lobster Lasagne:

• 1 tub of ricotta cheese
• 480g shredded Cheddar cheese
• 240g shredded mozzarella cheese
• 240g grated Parmesan cheese
• 2 large eggs
• 1 medium onion, minced
• 2 tablespoons chopped parsley
• 1 tablespoon minced garlic
• 1 teaspoon freshly ground black pepper
• 2 jars white / bechemel sauce
• 16 lasagne sheets
• 900g cooked and cubed lobster meat
• 280g of baby spinach leaves

Method:

Step 1

Preheat the oven to 375F/190C/Gas 5. Grease a 9x13-inch baking dish.

Step 2

Place ricotta cheese into a large bowl. Stir in Cheddar, 1/2 mozzarella, 1/2 Parmesan, and eggs. Mix in onion, parsley, garlic, and pepper.

Step 3

Spread white sauce over the bottom of the prepared baking dish. Top with a layer of four lasagne sheets. Arrange 1/3 of the lobster meat over lasagne sheets, then cover with 1/3 of the spinach and another layer sauce. Repeat layers twice more: sheets, lobster meat, spinach, and sauce. Sprinkle remaining Cheddar, mozzarella, and Parmesan over top. Give the whole pan a gentle shake to get everything settled in.

Step 4

Cover the baking dish loosely with foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking until cheese is browned, about 10 more minutes.

Step 5

Let stand for 10 minutes before serving.