Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, my ultimate highland beef lasagne. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
My ultimate Highland Beef Lasagne is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. My ultimate Highland Beef Lasagne is something which I’ve loved my whole life. They’re fine and they look wonderful.
The ultimate homemade lasagne, made with beef and pork mince, fresh pasta, Italian mozzarella and creamy béchamel. For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the.
To begin 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 that.
The ingredients needed to make My ultimate Highland Beef Lasagne:
- Prepare 500 g lean minced Highland beef or venison
- Take 2 large onions, chopped
- Prepare 200 g streaky smoked bacon or pancetta
- Make ready 1 rounded tablespoon flour
- Prepare 300 ml beef stock
- Get 4 tablespoons tomato puree
- Take 2 fat cloves garlic, crushed
- Prepare 2 level teaspoons sugar
- Make ready Salt & freshly ground black pepper
- Prepare 60 g butter
- Prepare 60 g flour
- Take 600 ml whole milk
- Take 2-3 teaspoons Dijon mustard
- Get Salt & freshly ground black pepper
- Get 2-3 teaspoons freshly ground nutmeg
- Take 225 g Gruyere Cheese, grated
- Make ready 50 g parmesan cheese, grated
- Take 175 g no-cook lasagne
To make a traditional lasagne takes time but it's worth it. Just thaw lasagne in the fridge overnight and it'll be ready to cook. While you're making your beef and ricotta mixtures, your lasagna noodles will typically be hanging out in a colander, getting stuck together (worst nightmare). Sometimes we're a little lazy and skip this step when making a meat sauce and we always regret it—the sauce tastes so greasy!
Instructions 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.
Low Syn Beef Lasagne - the best Slimming World lasagne you will ever taste, with a proper white sauce, rich meat sauce and cheesy goodness. Yummy Beef Lasagne - amazingly rich beef sauce in between layers of pasta and sweet potato, all finished off with a delicious healthier bechamel white. Made using only the best UK beef and pork, minced here in our Aberdeenshire butchery, and can cook from frozen in Slow cooked in a tomato, red wine and herb ragù, layered with pasta and topped with béchamel sauce, our Lasagne is finished with a sprinkling of. This lasagne recipe is easy and delicious. Find more dinner inspiration at BBC Good Food.
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