My ultimate Highland Beef Lasagne. Ultimate Meat Lasagna with four cheeses, a homemade marinara sauce and a few chef tricks will feel like you've ordered at your favorite Italian Restaurant. Over the years the recipe has been changed. For the complete Lasagne Recipe check here: Try out my easiest Creamy Beef Lasagne Recipe!
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.
These recipes can be frozen after cooking following these basic guidelines Here's the new easy when it comes to lasagne.
You can have My ultimate Highland Beef Lasagne using 18 ingredients and 8 steps. Here is how you achieve that.
Ingredients of My ultimate Highland Beef Lasagne
- You need 500 g of lean minced Highland beef or venison.
- It's 2 of large onions, chopped.
- It's 200 g of streaky smoked bacon or pancetta.
- You need 1 of rounded tablespoon flour.
- It's 300 ml of beef stock.
- You need 4 tablespoons of tomato puree.
- It's 2 of fat cloves garlic, crushed.
- Prepare 2 of level teaspoons sugar.
- It's of Salt & freshly ground black pepper.
- Prepare 60 g of butter.
- Prepare 60 g of flour.
- You need 600 ml of whole milk.
- Prepare 2-3 teaspoons of Dijon mustard.
- You need of Salt & freshly ground black pepper.
- You need 2-3 teaspoons of freshly ground nutmeg.
- Prepare 225 g of Gruyere Cheese, grated.
- You need 50 g of parmesan cheese, grated.
- Prepare 175 g of no-cook lasagne.
A hassle-free recipe that you can easily make midweek! With a delicious tomato sauce, no pre-cooking of pasta and a super smooth. Whether you've got the whole afternoon to spend cooking up the finest Italian lasagne, or you need dinner on the table within the hour, we have a recipe for you. We have all sorts of lasagne recipes, including traditional mince, seafood and veggie versions.
My ultimate Highland Beef Lasagne instructions
- 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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Who would have thought you could eat lasagne when on a diet? Well thanks to our amazingly clever recipe you can. The pasta is replaced with sheets Put the minced beef in a large non-stick frying pan with the sliced leeks, chopped onion, celery, carrots and garlic. Place the pan over a medium-high. This beef lasagne tastes great and whole family enjoys it when we buy it because it has enough servings for all of us (the perfect size)!