A good heart meal to satisfy the crew!
Captain and Crew Spicy Lasagne
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)
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!
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
Cooking
- place in a heated oven at 180°C for 35-40 minutes
- remove the foil and bake for another 5 minutes until nicely browned
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
Also:
12 sheets of dried lasagne
1 3/4 cups (175g) mixed grated cheese
1 tbsp finely chopped fresh parsley or herbs
