Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, my ultimate highland beef lasagne. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

My ultimate Highland Beef Lasagne is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. My ultimate Highland Beef Lasagne is something that I have loved my whole life.

To begin with this recipe, we must 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:

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

Instructions 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.

So that is going to wrap it up with this exceptional food my ultimate highland beef lasagne recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!