My ultimate Highland Beef Lasagne.

You can cook My ultimate Highland Beef Lasagne using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients of My ultimate Highland Beef Lasagne

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

My ultimate Highland Beef Lasagne instructions

  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. .

By Debra McCollins

This is my way of life. Cooking Forever!!!

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