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My frenchified boat lasagna

For the “bolognese”
  • 1 big onion
  • 2 carrots
  • 2 branches of celery
  • 200g diced bacon
  • 500 g ground beef
  • 800 g canned crushed tomatoes
  • 2 garlic cloves2 cubes of beef bouillon
  • Bay leaves
  • Thyme
  • Rosemary
  • Worcester sauce
  • A glass of red wine
  • Some tomato paste
For the Bechamel
  • 100 g unsalted butter
  • 80 g flour
  • 1l milk
  • 1 tsp ground nutmeg

Lasagna noodles (obviously)

Instructions

In a Dutch oven, cook onions, carrots, and celery over medium heat until well browned. Stir in the diced bacon and allow it to cook for 5 minutes before stirring in the ground beef once the beef is brown, add the can of crushed tomatoes, the garlic, the bouillon cubes, the herbs, the Worcester sauce, and the red wine as well as the tomato paste. Add salt and pepper, and let it simmer (covered) for about an hour, stirring occasionally.

For the béchamel sauce, melt butter in a small sauce pan. Add flour and sauté, stirring constantly to form a roux.Add cold milk and reduce over medium heat, stirring occasionally, for approx. 5 – 8 min. Season with nutmeg and salt and pepper

Assemble your lasagna before cooking it for 45 minutes to an hour in the oven on medium heat.

Et voila 🙂

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