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Before you jump to My ultimate Highland Beef Lasagne recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
We all know that, in order to really be healthy and balanced, nutritious and balanced meal plans are important as are good amounts of exercise. Unfortunately, we do not always have the time or the energy that this type of lifestyle involves. When our work day is finished, most people do not want to go to the gym. We want a yummy, greasy burger, not an equally delightful salad (unless we’re vegetarians). The good news is that making healthy decisions doesn’t have to be a pain. If you are persistent you’ll get all of the activity and appropriate food choices you need. Here are some simple ways to get healthful.
Be smart when you do your grocery shopping. When you make wise choices at the grocery store, your meals will get much healthier automatically. At the end of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You’re going to go home and make what you already have. Fill your cabinets with nutritious foods. In this way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.
There are a lot of things that factor into getting healthy. Not all of them necessitate fancy gym memberships or restrained diets. Little things, when done each day, can do a great deal to enable you to get healthy and lose pounds. Make smart choices every day is a great start. Getting as much physical exercise as you possibly can is another factor. The numbers on the scale aren’t the only signal of your lifestyle choices. You need to make your body as strong as possible.
We hope you got insight from reading it, now let’s go back to my ultimate highland beef lasagne recipe. To cook my ultimate highland beef lasagne you only need 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare My ultimate Highland Beef Lasagne:
- Take 500 g lean minced Highland beef or venison
- Prepare 2 large onions, chopped
- Use 200 g streaky smoked bacon or pancetta
- Get 1 rounded tablespoon flour
- Take 300 ml beef stock
- You need 4 tablespoons tomato puree
- Get 2 fat cloves garlic, crushed
- You need 2 level teaspoons sugar
- Take Salt & freshly ground black pepper
- You need 60 g butter
- Provide 60 g flour
- You need 600 ml whole milk
- Prepare 2-3 teaspoons Dijon mustard
- You need Salt & freshly ground black pepper
- You need 2-3 teaspoons freshly ground nutmeg
- Get 225 g Gruyere Cheese, grated
- You need 50 g parmesan cheese, grated
- Use 175 g no-cook lasagne
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.
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