Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, my ultimate highland beef lasagne. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
My ultimate Highland Beef Lasagne is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. My ultimate Highland Beef Lasagne is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook my ultimate highland beef lasagne using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make My ultimate Highland Beef Lasagne:
- Prepare 500 g lean minced Highland beef or venison
- Take 2 large onions, chopped
- Prepare 200 g streaky smoked bacon or pancetta
- Prepare 1 rounded tablespoon flour
- Take 300 ml beef stock
- Make ready 4 tablespoons tomato puree
- Make ready 2 fat cloves garlic, crushed
- Take 2 level teaspoons sugar
- Prepare Salt & freshly ground black pepper
- Prepare 60 g butter
- Get 60 g flour
- Make ready 600 ml whole milk
- Prepare 2-3 teaspoons Dijon mustard
- Get Salt & freshly ground black pepper
- Take 2-3 teaspoons freshly ground nutmeg
- Prepare 225 g Gruyere Cheese, grated
- Make ready 50 g parmesan cheese, grated
- Prepare 175 g no-cook lasagne
Steps to make My ultimate Highland Beef Lasagne:
- First make the meat sauce: heat the minced beef gentle in a large pan to allow the fat to run out, then turn up the heat to high and fry until browned.
- Add onions and bacon/pancetta and fry for a further 5 minutes. Stir in the flour and then the remaining ingredients. Stir well, bring to the boil and simmer for 5 minutes. Cover with a lid.
- You can either continue simmering this on the hot plate on a low heat for 45 minutes, or transfer to the oven to simmer for 45 minutes if using an oven-proof pan. Simmer until the meat is tender.
- For the bechamel sauce: heat the butter in a medium saucepan on a low heat until melted. Stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour may go slightly caramel. This is when you know it is ready to add the milk.
- Gradually whisky in the milk, splash at a time until all the milk has been mixed in and the sauce is thickened. Add the mustard, nutmeg, salt & pepper to taste.
- To assemble the lasagne: take a shallow ovenproof dish, spread ⅓ of the meat sauce over the base of the dish, then top with sheets of lasagne, arranging the sheets edge to edge so they dont overlap. Top this with ⅓ of the white sauce, then ⅓ of the cheese. Repeat these layers until you have nothing left!
- Preheat your oven to 180 degrees fan. - With the grid shelf in the middle of the oven, cook for about 45 minutes until the cheese has browned and the pasta is tender.
So that’s going to wrap it up with this exceptional food my ultimate highland beef lasagne recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
