My ultimate Highland Beef Lasagne. The ultimate homemade lasagne, made with beef and pork mince, fresh pasta, Italian mozzarella and creamy béchamel. For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the. taste best beef lasagne recipe delicious beef lasagne. Свернуть Ещё.
Choose from beef, lamb, pork or chicken mince to make your next meal easy and delicious.
Beef lasagne with bechamel sauce. in the Thermomix.
For this weekend's Sunday dinner I decided to try my hand at lasagne.
You can have My ultimate Highland Beef Lasagne using 18 ingredients and 8 steps. Here is how you cook that.
Ingredients of My ultimate Highland Beef Lasagne
- You need 500 g of lean minced Highland beef or venison.
- Prepare 2 of large onions, chopped.
- It's 200 g of streaky smoked bacon or pancetta.
- Prepare 1 of rounded tablespoon flour.
- It's 300 ml of beef stock.
- It's 4 tablespoons of tomato puree.
- You need 2 of fat cloves garlic, crushed.
- Prepare 2 of level teaspoons sugar.
- You need of Salt & freshly ground black pepper.
- Prepare 60 g of butter.
- You need 60 g of flour.
- You need 600 ml of whole milk.
- It's 2-3 teaspoons of Dijon mustard.
- Prepare of Salt & freshly ground black pepper.
- You need 2-3 teaspoons of freshly ground nutmeg.
- It's 225 g of Gruyere Cheese, grated.
- It's 50 g of parmesan cheese, grated.
- It's 175 g of no-cook lasagne.
Now, I know a lot of people Classic Beef Bourguignon Beef Bourguignon (boeuf bourguignon) is the ultimate beef stew recipe. This lasagne recipe is easy and delicious. Find more dinner inspiration at BBC Good Food.
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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Assemble the lasagne completely, then cool. Store in an airtight container and freeze for up to three months. Legend has it that no one's ever read all the way through this ULTIMATE lasagne recipe and not immediately stopped whatever their doing in order to make it for When the pasta has rested, divide it in two to make it easier to work with and use the Chef XL Sense Stand Mixer with the Lasagne Roller. Nothing hits the spot like beef lasagne for a hearty meal with delicious leftovers. Add canned tomatoes and carrot, then oregano and stock, stirring until mixture is well combined. heartfoundation.org.au
