Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, my ultimate highland beef lasagne. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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My ultimate Highland Beef Lasagne is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. My ultimate Highland Beef Lasagne is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have my ultimate highland beef lasagne using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make My ultimate Highland Beef Lasagne:
- Make ready 500 g lean minced Highland beef or venison
- Make ready 2 large onions, chopped
- Take 200 g streaky smoked bacon or pancetta
- Make ready 1 rounded tablespoon flour
- Take 300 ml beef stock
- Get 4 tablespoons tomato puree
- Take 2 fat cloves garlic, crushed
- Take 2 level teaspoons sugar
- Prepare Salt & freshly ground black pepper
- Make ready 60 g butter
- Get 60 g flour
- Get 600 ml whole milk
- Prepare 2-3 teaspoons Dijon mustard
- Get Salt & freshly ground black pepper
- Get 2-3 teaspoons freshly ground nutmeg
- Take 225 g Gruyere Cheese, grated
- Prepare 50 g parmesan cheese, grated
- Get 175 g no-cook lasagne
It's really hard to find somewhere that will get it just right. My ultimate Highland Beef Lasagne step by step. 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. Stir in the flour and then the remaining ingredients.
Instructions 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.
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. Stir in the flour and then the remaining ingredients. Great recipe for My ultimate Highland Beef Lasagne. Lasagne is my all time favourite dish, but it's never something I've enjoyed when eating out. It's really hard to find somewhere that will get it just right.
So that is going to wrap it up with this special food my ultimate highland beef lasagne recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
