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My ultimate Highland Beef Lasagne
My ultimate Highland Beef Lasagne

Before you jump to My ultimate Highland Beef Lasagne recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.

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If you are looking for a speedy snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for the afternoon meal. When you have to have a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain foods is always much better than eating the highly processed grains we commonly come across in our grocery stores.

A large selection of instant health snacks is easily accessible. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.

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 do it.

The ingredients needed to cook My ultimate Highland Beef Lasagne:
  1. You need 500 g lean minced Highland beef or venison
  2. Prepare 2 large onions, chopped
  3. Provide 200 g streaky smoked bacon or pancetta
  4. Prepare 1 rounded tablespoon flour
  5. Provide 300 ml beef stock
  6. Use 4 tablespoons tomato puree
  7. Use 2 fat cloves garlic, crushed
  8. Take 2 level teaspoons sugar
  9. Use Salt & freshly ground black pepper
  10. You need 60 g butter
  11. Get 60 g flour
  12. Prepare 600 ml whole milk
  13. Provide 2-3 teaspoons Dijon mustard
  14. Provide Salt & freshly ground black pepper
  15. You need 2-3 teaspoons freshly ground nutmeg
  16. Take 225 g Gruyere Cheese, grated
  17. You need 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.

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