How to Prepare Homemade My ultimate Highland Beef Lasagne

My ultimate Highland Beef Lasagne.

Hello everybody, it is John, welcome to my recipe page. Today, we’re going 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 bit tasty. This is gonna smell and look delicious.

My ultimate Highland Beef Lasagne is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. My ultimate Highland Beef Lasagne is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. 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:

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

Instructions 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..
8. .

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