Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, my ultimate highland beef lasagne. It is one of my favorites. For mine, I am going to make it a little bit tasty. 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 appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. My ultimate Highland Beef Lasagne is something which I have loved my whole life.
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 can achieve that.
The ingredients needed to make My ultimate Highland Beef Lasagne:
- Get lean minced Highland beef or venison
- Take large onions, chopped
- Get streaky smoked bacon or pancetta
- Take rounded tablespoon flour
- Get beef stock
- Get tomato puree
- Prepare fat cloves garlic, crushed
- Take level teaspoons sugar
- Get Salt & freshly ground black pepper
- Get butter
- Prepare flour
- Make ready whole milk
- Make ready Dijon mustard
- Get Salt & freshly ground black pepper
- Take freshly ground nutmeg
- Get Gruyere Cheese, grated
- Get parmesan cheese, grated
- Prepare 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 for this special 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 in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
