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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 Green Living In The Kitchen Can save you Dollars.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That has completely changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the industry experts, to clean up the environment we are all going to have to make some adjustments. Each and every family should start making changes that are environmentally friendly and they must do this soon. The kitchen is a good place to begin saving energy by going a lot more green.
Although it may not taste as good, baking food in the microwave as an alternative to in the oven will save you a packet of money. Maybe the realization that an oven uses 75% more energy will stimulate you to use the microwave more. When it pertains to boiling water and steaming vegetables, you can save a great deal of electricity and do the job faster with countertop appliances rather than a stove. Many men and women incorrectly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. A dishwasher is specifically economical when it’s full before a cycle is started. Don’t dry the dishes using heat, make use of the cool dry or air dry functions to increase the money you save.
As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. Efficient living is definitely something we can all do, without difficulty. Typically, all it will take is a little bit of common sense.
We hope you got insight from reading it, now let’s go back to my ultimate highland beef lasagne recipe. You can have my ultimate highland beef lasagne using 18 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare My ultimate Highland Beef Lasagne:
- Take 500 g lean minced Highland beef or venison
- Get 2 large onions, chopped
- Use 200 g streaky smoked bacon or pancetta
- Prepare 1 rounded tablespoon flour
- Use 300 ml beef stock
- You need 4 tablespoons tomato puree
- Prepare 2 fat cloves garlic, crushed
- Get 2 level teaspoons sugar
- Provide Salt & freshly ground black pepper
- Get 60 g butter
- Provide 60 g flour
- Provide 600 ml whole milk
- You need 2-3 teaspoons Dijon mustard
- Prepare Salt & freshly ground black pepper
- You need 2-3 teaspoons freshly ground nutmeg
- Get 225 g Gruyere Cheese, grated
- Take 50 g parmesan cheese, grated
- Get 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.
Prepare your pan (a special pan for lasagna) putting some ragù in it then put the sheets of lasagna and cover all the sauce, put more ragù, béchamel and grated parmesan cheese, cover with another layer of lasagna and repeat until you finish all the sheets. To make the meat sauce, sauté onion and garlic until soft. Add beef mince and cook until browned. Stir in San Remo tomato-based sauce. Welcome to my ultimate hidden vegetable lasagne, the recipe where I show some of the tricks I use to boost the vegetable content of the meals I feed my family.
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