Report: The Cheaper The Lasagna The Better

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A recent report has revealed that the cheaper the lasagna the better it tastes.

"It's quite remarkable," said leading researcher and food scientist Fredrich Gurt (66).

"Expensive lasagnas from high end restaurants are almost always flat, bland and sad."

"Whereas a lasagna from the salad section of chicken shop or a frozen one from the supermarket almost always leaves the customer satisfied," he added.

The decade long study found that the ideal lasagna should cost somewhere between $6.50 and $14, arrive in either a black plastic tray or slightly greasy foil container, and come with a worrying amount of cheese.

Researchers stated that attempts to elevate the dish with fresh béchamel, handmade pasta sheets or imported parmesan consistently made the overall experience worse.

"The moment a chef starts talking about layers or a slow-cooked ragu, you've already lost," Dr Gurt explained.

Participants overwhelmingly described supermarket and takeaway lasagnas as comforting, reliable and "exactly what I wanted", while premium restaurant versions were more commonly described as interesting, delicate and not really being what they expected.

The findings are expected to disappoint chefs around the country while reassuring millions of Australians have suspected this all along.

Researchers have since expanded the study to determine whether the same principle also applies to garlic bread.