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Watch: Johnny cooks monster lasagna from Don't Starve

Ragulike.

Owing to the ceaseless march of time it is Wednesday once again, which means it's time for another edition of Chiodini's Kitchen. Last week I finally caved and baked a batch of sweetrolls from Sykrim, but this week's recipe comes from a very different game indeed.

Don't Starve has quickly become one of our most requested games on Chiodini's Kitchen, so this week I attempted my own version of Monster Lasanga. Apologies to anybody upset with the spelling of lasagna, by the way, but that's how it's rendered in the game itself. You can see how I got on in the video below, and the recipe is below that should you want to give it a go yourself.

Monster Lasagna

Ingredients

500g beef mince

70g beef jerky

1 onion

3 cloves of garlic

2 tins of chopped tomatoes

2 beef stock cubes

1 small glass of red wine (optional)

50g butter

50g of plain flour (give or take)

1 1/2 pints of milk

A good chunk of cheese

Lasagne sheets

Method

Finely chop the onions and garlic and sweat in a deep saucepan with a little olive oil until the onions are going translucent. Add the beef and cook until brown all over.

Add the stock cubes, red wine and a decent twist of salt and pepper. Stir well, reduce the heat to a low flame and leave to simmer until the red wine has reduced by half.

Add the tinned tomatoes, stir and simmer down to a thick consistency (stir regularly).

In a separate pan, gently melt the butter and then stir in the flour. Gradually add in the milk, stirring constantly, to form a smooth paste that will slowly build into a thick white sauce. Simmer until it reaches the desired consistency - you might want to add a bay leaf in for flavour.

Put half of the meat ragu into the bottom of a rectangular casserole dish, followed by a third of the white sauce. Then add a layer of pasta sheets. Repeat, then top the second pasta layer with the final third of the white sauce, a good sprinkling of grated cheese and the beef jerky.

Bake in an oven at 180 degrees C or gas mark 4 for 30-40 minutes, until the pasta is cooked through and the cheese is browned on top. Serve immediately.

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