Recipe: Perfect My ultimate Highland Beef Lasagne

My ultimate Highland Beef Lasagne. My ultimate Highland Beef Lasagne Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, my ultimate highland beef lasagne. This time, I will make it a bit unique.

My ultimate Highland Beef Lasagne Today, I will show you a way to prepare a distinctive dish, my ultimate highland beef lasagne. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. You can have My ultimate Highland Beef Lasagne using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of My ultimate Highland Beef Lasagne

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

My ultimate Highland Beef Lasagne is one of the most popular of recent trending meals in the. Add the beef/veal and pork mince to the pan and fry, stirring to break up any lumps. I finally got to a place with the recipe that I knew this was truly the Ultimate Meat Lasagna. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.

My ultimate Highland Beef Lasagne step by step

  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. .

Stir in crushed tomatoes, tomato paste, tomato sauce, and water. In a food processor, combine the onion, carrots, celery,. In a large skillet over medium high heat add the olive oil and onion. Sauté until tender and add the ground beef and sausage. Cook and crumble until brown and cooked throughout.