Fish sauce adds acidity, saltiness, and umami to lasagna, cutting through rich tomato sauce and fatty cheeses like ricotta. A small amount deepens flavor layers with minimal effort and remains subtle, not imparting a fishy taste. Use about one tablespoon for roughly eight servings and double for larger batches, but avoid overdoing it because the effect becomes apparent only after baking. Both Thai and Vietnamese fish sauces are suitable, and the ingredient works across traditional and nontraditional lasagna variations, including versions that incorporate seafood such as shrimp.
Tomato sauce, ricotta, mozzarella, and some sort of protein like ground beef are often what make a classic version of lasagna. Your family, or go-to Italian restaurant, might put their own spin on the dish with any given ingredient or cooking technique. But we've got a secret ingredient to give lasagna a savory punch of umami that you might not guess: fish sauce.
Just a dash of fish sauce offers acidity, saltiness, and umami to many dishes, including tonight's lasagna. It will cut through that rich tomato sauce and fatty cheese like ricotta, which is why it's a good option. The sauce will give deeper layers of flavor with minimal effort - and don't worry, it won't make your lasagna taste fishy.
When it's time to cook, it won't require too much fish sauce to elevate the flavor of lasagna. In fact, just about a tablespoon of fish sauce for lasagna, yielding around eight servings, should be plenty. For a larger batch, double the amount, but don't go overboard since you won't be able to taste its impact until it's baked. Either Thai or Vietnamese fish sauce works well in lasagna, so go with whatever is already in your kitchen cabinet.
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