I've made a not-so-tasty lasagne .. is there a way to add more taste before serving it over the weekend?

[greenday]

Perhaps split a layer and pour a bit more stock over it before re-heating it in the oven?

Help!

Open it up and shake a bit of Lea & Perrins over the meat layer. And/or add some stronger cheese to the top!

Open it up, meaning, take a layer off right? Methinks, Lea & Perrins has a distinctive taste, and not too keen on it I'm afraid. If I made a concentrated stock and poured over, do you think it's ok, or would it get soggy?

Stronger cheese is a good idea! Thanks!!

You could pop some anchovies (sparingly) under the cheese topping.

If you don't like Lea & Perrins (I agree it's very distinctive!) then concentrated stock would do the same thing - you could add tomato puree or herbs if you think those would improve the flavour.

I find lasagnes often improve with flavour once they've been left a day or two anyway so the flavours have developed. But otherwise, yes more stock and herbs or red wine I guess.

Take off the top layer, crumble a vegetable oxo cube over the meat and add some parmesan too if you like it, put the top layer back on and add some strong cheese on top.

If you're cooking spag sauce and you don't think it's got much taste, ketchup is a lifesaver, just squirt a bit in and cook it for a bit, it doesn't make it taste sweet it's just mmmmmm nice!

DON'T POUR STOCK OVER IT!! It will go soggy.

I think lasagnes do improve overnight and I would be inclined to not mess about deconstructing it as it could look awful. Just add some extra cheese and serve with garlic bread for a strong flavour.

If it really is that bad I would say go for Mmmcoffee's suggestion of a veg or beef stock cube and extra cheese.

Thank you all for your advice! I have made tiny incisions at the side of the lasagne and poured a little stock into it, and have tilted it so that the stock flows all the way down. Or I hope!

And I will definitely add stronger cheese.

Thanks so much you all!