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To begin with this particular 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 it.
Composition needed to cook My ultimate Highland Beef Lasagne:
- 500 g lean minced Highland beef or venison
- 2 large onions, chopped
- 200 g streaky smoked bacon or pancetta
- 1 rounded tablespoon flour
- 300 ml beef stock
- 4 tablespoons tomato puree
- 2 fat cloves garlic, crushed
- 2 level teaspoons sugar
- Salt & freshly ground black pepper
- 60 g butter
- 60 g flour
- 600 ml whole milk
- 2-3 teaspoons Dijon mustard
- Salt & freshly ground black pepper
- 2-3 teaspoons freshly ground nutmeg
- 225 g Gruyere Cheese, grated
- 50 g parmesan cheese, grated
- 175 g no-cook lasagne
Directions to cook 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.
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