My ultimate Highland Beef Lasagne

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, My ultimate Highland Beef Lasagne. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

My ultimate Highland Beef Lasagne is one of the most well liked of current trending foods in the world. It is simple, it's fast, it tastes delicious. It's appreciated by millions every day. They're nice and they look fantastic. My ultimate Highland Beef Lasagne is something which I've loved my entire life.

Many things affect the quality of taste from My ultimate Highland Beef Lasagne, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My ultimate Highland Beef Lasagne delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make My ultimate Highland Beef Lasagne is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook My ultimate Highland Beef Lasagne estimated approx 2 hours.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook My ultimate Highland Beef Lasagne using 18 ingredients and 8 steps. Here is how you can achieve it.

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. This recipe is one I’ve been working on for years and have made about 100 times! I LOVE it.
For best results, leave the lasagne to rest for around 4 hours before putting into the oven for the final stages of cooking. This will help the lasagne sheets to absorb all the sauce.

Ingredients and spices that need to be Get to make My ultimate Highland Beef Lasagne:

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

Steps to make 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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