My ultimate Highland Beef Lasagne
My ultimate Highland Beef Lasagne

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, my ultimate highland beef lasagne. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

My ultimate Highland Beef Lasagne is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. My ultimate Highland Beef Lasagne is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have my ultimate highland beef lasagne using 18 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make My ultimate Highland Beef Lasagne:
  1. Take 500 g lean minced Highland beef or venison
  2. Make ready 2 large onions, chopped
  3. Make ready 200 g streaky smoked bacon or pancetta
  4. Make ready 1 rounded tablespoon flour
  5. Make ready 300 ml beef stock
  6. Take 4 tablespoons tomato puree
  7. Prepare 2 fat cloves garlic, crushed
  8. Prepare 2 level teaspoons sugar
  9. Make ready Salt & freshly ground black pepper
  10. Make ready 60 g butter
  11. Prepare 60 g flour
  12. Take 600 ml whole milk
  13. Take 2-3 teaspoons Dijon mustard
  14. Prepare Salt & freshly ground black pepper
  15. Make ready 2-3 teaspoons freshly ground nutmeg
  16. Get 225 g Gruyere Cheese, grated
  17. Prepare 50 g parmesan cheese, grated
  18. Make ready 175 g no-cook lasagne
Steps to make My ultimate Highland Beef Lasagne:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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.

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