The Spicy Pepper You Never Thought To Add To Lasagna

It seems as though once you have perfected the combination of tomato sauce, molten cheese, and pasta, there's nowhere left to go in the world of lasagna. Sure, you can take a classic lasagna bolognese and swap out the sauce or the meat, maybe get a little creative with the cheese, or play around with the seasonings. None really makes as much of a difference as adding a chile pepper would. Habanero pepper, of all things, can be the ingredient that truly takes your lasagna from overly familiar to spectacularly good.

There are quite a few unexpected ingredients to elevate lasagna out there, but for spicy food lovers, nothing beats habanero. Capping at 350,000 SHU on the Scoville scale (for reference, jalapeño only maxes out at 8,000 SHU), this chile pepper is not for the faint of heart. Still, it's not all heat and no flavor. Hidden underneath all that fire is a waft of fruity scent, gently layering over a smoky sweetness.

Between all the hearty sauces and rich cheese, these contrasting flavors have no problem standing out, and beyond that, reviving the lasagna. The spice cuts through everything, leaving behind lingering warmth rather than a mere heaviness like usual. Whether you've just taken your first bite or are already halfway through the pan, it's the habanero's intense heat and its nuances that keep the dish as exciting as ever.

Go in with a really light (gloved) hand when you're dealing with habanero peppers. Use no more than three peppers for an eight-person serving. You don't want to risk overpowering everything else in the dish with that tongue-burning heat. The color of the pepper also matters. Play it safe with "mild" ones like green and white, and reach for red and orange if you don't mind the bite. Don't forget to remove the seeds, stems, and pith to partially temper the heat. You can even soak the peppers in alcohol to strip away the heat, leaving behind only the pepper's sweet undertone.

Much like many types of chile peppers, there's a lot more to habaneros than simply eating them raw. For a lasagna laced with both the pepper's heat and flavors, consider charring it on a grill or stovetop flame, possibly along with other fresh produce, like tomatoes and onions. Once they have all blackened and softened, blend them, and you will get a sauce base. From there on, mix other ingredients such as heavy cream, fresh herbs, and seasonings in for a lasagna sauce that resembles salsa. Alternatively, you can opt for habanero-infused oil, and you can even utilize the rest for other dishes.