Captain and Crew Spicy Lasagne

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A good heart meal to satisfy the crew!

Captain and Crew Spicy Lasagne

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For the ragu  (meat – tomatoes – veg)

  • 3 minutes – fry the chopped onion until soft or starting to  go brown
  • another 3 minutes fry the garlic with the onion (as above)
  • fry the minced meat until cooked (5-10) minutes
  • add 2 cans of chopped tomatoes
  • add chopped carrot with pees, sweetcorn and any other vegetables to hand
  • gently simmer for 30 minutes (turning heat on and off)

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For the Béchamel Sauce

  • Melt the butter gently
  • Combine the flour with the butter
  • Combine the milk with the above
  • Combine the rest of the ingredients
  • Slowly heat –
  • stirring all the time – do not allow to burn!

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Build up the lasagne ready for cooking

Pour some EVOO in a baking dish or glass pan

Spoon a thin layer of ragu

cover with a layer of lasagne sheets

spoon a thin layer of bachamel sauce

spinkle some grated cheeses

Repeat the above for 3 or 4 layers

Sprinkle the remaining cheese on the top and cover with aluminium foil

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  • place in a heated oven at 180°C for 35-40 minutes
  • remove the foil and bake for another 5 minutes until nicely browned

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Captain’s Lasagne Ingredients:

Meat Sauce/Ragu:
2 tbsp olive oil
3 onion peeled and finely diced
1 garlic bulb (peeled and fine chopped)
2 carrots peeled and finely diced
3 mushrooms finely diced
500g minced beef (ground beef) 12-20% fat
1 tsp dried oregano
2 cans chopped tomatoes
1 tbsp light brown sugar
1 tsp black pepper
1 tsp cinnamon
half teaspoon chilli flakes

Béchamel Sauce:

1 or 2 fresh leeks
4 tbsp butter salted or unsalted is fine
4 tbsp plain/all-purpose flour
3 cups (720ml) full fat milk
1 pinch pepper
1 pinch salt
1 packed cup (100g) cheddar cheese grated
1 teaspoon nutmeg powder
50 g mozzarella grated cheese
50 g strong cheddar grated

12 sheets of dried lasagne
1 3/4 cups (175g) mixed grated cheese
1 tbsp finely chopped fresh parsley or herbs


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