Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, my ultimate highland beef lasagne. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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.
My ultimate Highland Beef Lasagne is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. My ultimate Highland Beef Lasagne is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to 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:
- Prepare 500 g lean minced Highland beef or venison
- Take 2 large onions, chopped
- Get 200 g streaky smoked bacon or pancetta
- Prepare 1 rounded tablespoon flour
- Prepare 300 ml beef stock
- Prepare 4 tablespoons tomato puree
- Take 2 fat cloves garlic, crushed
- Prepare 2 level teaspoons sugar
- Prepare Salt & freshly ground black pepper
- Take 60 g butter
- Get 60 g flour
- Prepare 600 ml whole milk
- Take 2-3 teaspoons Dijon mustard
- Get Salt & freshly ground black pepper
- Prepare 2-3 teaspoons freshly ground nutmeg
- Make ready 225 g Gruyere Cheese, grated
- Get 50 g parmesan cheese, grated
- Take 175 g no-cook lasagne
I'm officially declaring this Italian Week here on the blog! Drain noodles, and rinse with cold water. In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces.
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.
Add in onion and garlic and cook until meat is well browned, stirring constantly. In a large saucepan, cook beef over medium heat until meat is no longer pink. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. I make my lasagna the way my mom always makes lasagna, which is pretty compact and easy to eat. And I'm not just talking about how easy it is to down this because it's so delicious.
So that’s going to wrap this up with this special food my ultimate highland beef lasagne recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
