Don’t Starve Together is one of the more difficult survival games I’m willing to play with friends. I really enjoy trying to figure out how my friends and I are going to survive. I will admit I’m not the best but it is still very fun to play. You constantly have to keep up with your food supply, shelter, and surviving the wilds in order to make it through each season. The game is hard but with a good group of friends you’ll make it through. Klei has been doing an amazing job over time with adding new updates to the game and improving many of the characters’ abilities. Recently, Wigfrid got a few changes to her character. This is the character Jeff would typically play because he was one of our main monster hunters. One of the big changes is her ability to gain Inspiration and sing songs to buff other party members. It is nice to see her ability help the party making everyone a bit more powerful. I can see this being extremely useful for many of the very large bosses that you have to deal with later in the game.
When hunting for food, one of the items you will commonly run across is Monster Meat. This meat if eaten either raw or cooked will typically hurt your health and sanity but slightly help fill your belly. Often you’ll use that stack of Monster Meat to feed your caged bird to get a few eggs or to make a new Pig friend. But when times get desperate and your character is getting really hungry, you will need to dip into your supply and take a few bites. It’ll go down rough, but it’s still better than starving. This real life version of the Monster Lasagna won’t hurt unless you attempt to eat the whole thing. This lasagna is one of the tallest ones I’ve ever made with three very stuffed layers. One word of caution when setting this up: if your baking dish is not tall enough to contain the lasagna, make sure to place another baking tray below it to catch anything that might leak over. Better to wash an extra pan than to have a giant mess on the bottom of your oven.
Jump to Printable RecipeRoasted Vegetables
1 eggplant, sliced in 1/2 inch thick pieces
olive oil
salt
pepper
Place the cut eggplant into a bowl and salt generously. Place a plate and some weight on top of the eggplant and let it sit like that for at least an hour. This is going to help reduce the amount of water in the eggplant.
Preheat an oven to 400°F. After the hour has passed, remove the plate and pour out the excess water. Place the eggplant in the bowl and toss with olive oil. Transfer to a heated oven and roast for 15 minutes. Flip them and roast for another 15 minutes. Set aside until you assemble the lasagna.
Bolognese Sauce
1 lb ground turkey
1 lb ground chicken
2 oz (60 g) tomato paste
¼ cup (60 g) water
4 pieces turkey bacon, sliced
8 cloves of garlic, minced (20 grams)
1 onion, diced (160 grams)
1 bell pepper, diced (70 grams)
1 ½ cups (315 g) dry red wine
30 oz (850 g) can crushed tomatoes
¼ tsp (1 g) red pepper flakes
2 tsp (5 g) ground fennel seeds
1 tsp (4 g) ground fenugreek seeds
1 tsp (5 g) sugar
1 ½ tbsps (4 g) oregano
1 tbsp (3 g) thyme
salt
pepper
Combine and generously season the ground turkey and chicken with salt and pepper. Combine the tomato paste and water in a bowl. Add the crushed tomatoes and whisk together. Heat a large pan over medium-high. Add the turkey bacon and cook until just cooked. Toss in the garlic and cook for about a minute.
Add the onion and bell peppers. Cook until the onions are translucent. Add the ground turkey and chicken and cook until it starts to brown. Once the meat has browned, add the red pepper flakes, fennel, fenugreek, sugar, oregano, and basil. Add the red wine and let it reduce by half. Finally, add the tomato mixture. Reduce the heat to low, cover, and simmer for at least 30 minutes. Set aside until you assemble the lasagna.
Ricotta Filling
15 oz (425 g) ricotta
9 oz (225 g) spinach, sauteed and drained
2 tbsp (5 g) basil
1 tbsp (3 g) oregano
1/2 tbsp (6 g) garlic powder
1 tsp (4 g) onion powder
1 tsp (3 g) ground cumin
pinch of pepper
In a bowl, combine the ricotta cheese, basil, oregano, garlic powder, onion powder and pepper. Mix in the spinach until fully combined. Set aside until you assemble the lasagna.
Béchamel Sauce
4 tbsp (56 g) butter
4 tbsp (42 g) flour
1 1/4 cup (290 g) milk
pinch of nutmeg
salt
pepper
Place a saucepan over medium high heat and begin to melt the butter. Add the flour and cook until it is nice and thick. Add the pinch of nutmeg. Slowly add the milk while constantly stirring the mixture. You want this sauce to remain decently thick and creamy. Season the sauce with salt and pepper to your liking. Set aside until you assemble the lasagna.
Assembly
24 oz marinara sauce
lasagna noodles, cooked
mozzarella, shredded
Preheat an oven to 450°F. Now that all the elements are ready, it is time to start constructing the lasagna. In a large deep baking dish, start with a layer of marinara sauce followed by a layer of noodles. Top with half of bolognese.
Spread half of the bechamel over the bolognese and top with more noodles.
Cover the noodles with a layer of marinara sauce. Carefully spread all of the ricotta filling, top with the all of the roasted eggplant, and another layer of noodles.
Top with the remaining bolognese and bechamel. Top with one last layer of noodles. Top with one last layer of marinara sauce and generous top with mozzarella cheese. Wrap the dish in a layer of plastic wrap and then some aluminum foil on top of that. The plastic wrap will help keep the cheese from sticking on the aluminum foil as it bakes and will not melt because of the aluminum foil covering it.
Place it in the oven and bake for 40 minutes. After it is done baking, remove the foil and plastic wrap and bake for a few more minutes to crisp up the cheese. Let it rest for 10 minutes, cut, and serve.
Monster Lasagna
Ingredients
Bolognese Sauce
- 1 lb (454 g) ground turkey
- 1 lb (454 g) ground chicken
- 2 oz (60 g) tomato paste
- ¼ cup (60 g) water
- 4 pieces turkey bacon sliced
- 8 cloves of garlic minced (20 grams)
- 1 onion diced (160 grams)
- 1 bell pepper diced (70 grams)
- 1 ½ cups (315 g) dry red wine
- 30 oz (850 g) can crushed tomatoes
- ¼ tsp (1 g) red pepper flakes
- 2 tsp (5 g) ground fennel seeds
- 1 tsp (4 g) ground fenugreek seeds
- 1 tsp (5 g) sugar
- 1 ½ tbsps (4 g) oregano
- 1 tbsp (3 g) thyme
- salt
- pepper
Roasted Vegetables
- 1 eggplant sliced in 1/2 inch thick pieces
- olive oil
- salt
- pepper
Ricotta Filling
- 15 oz (425 g) ricotta
- 9 oz (225 g) spinach, sauteed and drained
- 2 tbsp (5 g) basil
- 1 tbsp (3 g) oregano
- 1/2 tbsp (6 g) garlic powder
- 1 tsp (4 g) onion powder
- 1 tsp (3 g) ground cumin
- pinch of pepper
Béchamel Sauce
- 4 tbsp (56 g) butter
- 4 tbsp (42 g) flour
- 1 1/4 cup (290 g) milk
- pinch of nutmeg
- salt
- pepper
Assembly
- 24 oz marinara sauce
- lasagna noodles cooked
- mozzarella shredded
Instructions
Bolognese Sauce
- Combine and generously season the ground turkey and chicken with salt and pepper. Combine the tomato paste and water in a bowl. Add the crushed tomatoes and whisk together. Heat a large pan over medium-high. Add the turkey bacon and cook until just cooked. Toss in the garlic and cook for about a minute.
- Add the onion and bell peppers. Cook until the onions are translucent. Add the ground turkey and chicken and cook until it starts to brown. Once the meat has browned, add the red pepper flakes, fennel, fenugreek, sugar, oregano, and basil. Add the red wine and let it reduce by half. Finally, add the tomato mixture. Reduce the heat to low, cover, and simmer for at least 30 minutes. Set aside until you assemble the lasagna.
Roasted Vegetables
- Place the cut eggplant into a bowl and salt generously. Place a plate and some weight on top of the eggplant and let it sit like that for at least an hour. This is going to help reduce the amount of water in the eggplant.
- Preheat an oven to 400°F. After the hour has passed, remove the plate and pour out the excess water. Place the eggplant in the bowl and toss with olive oil. Transfer to a heated oven and roast for 15 minutes. Flip them and roast for another 15 minutes. Set aside until you assemble the lasagna.
Ricotta Filling
- In a bowl, combine the ricotta cheese, basil, oregano, garlic powder, onion powder and pepper. Mix in the spinach until fully combined. Set aside until you assemble the lasagna.
Béchamel Sauce
- Place a saucepan over medium high heat and begin to melt the butter. Add the flour and cook until it is nice and thick. Add the pinch of nutmeg. Slowly add the milk while constantly stirring the mixture. You want this sauce to remain decently thick and creamy. Season the sauce with salt and pepper to your liking. Set aside until you assemble the lasagna.
Assembly
- Preheat an oven to 450°F. Now that all the elements are ready, it is time to start constructing the lasagna. In a large deep baking dish, start with a layer of marinara sauce followed by a layer of noodles. Top with half of bolognese.
- Spread half of the bechamel over the bolognese and top with more noodles.
- Cover the noodles with a layer of marinara sauce. Carefully spread all of the ricotta filling, top with the all of the roasted eggplant, and another layer of noodles.
- Top with the remaining bolognese and bechamel. Top with one last layer of noodles. Top with one last layer of marinara sauce and generous top with mozzarella cheese. Wrap the dish in a layer of plastic wrap and then some aluminum foil on top of that. The plastic wrap will help keep the cheese from sticking on the aluminum foil as it bakes and will not melt because of the aluminum foil covering it.
- Place it in the oven and bake for 40 minutes. After it is done baking, remove the foil and plastic wrap and bake for a few more minutes to crisp up the cheese. Let it rest for 10 minutes, cut, and serve.