This was one of our great discoveries when we were testing recipes for this book. It elevates the humble lasagne to another level entirely.
Irish Beef Cheek Lasagne – Printer Friendly Download
- 70 g butter
- 40 g plain flour
- 1 litre milk
- 1 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- olive oil or rapeseed oil
- 1/2 quantity multi-tasking meat sauce
- 250 g fresh lasagne sheets
- 100 g finely grated hard Irish cheese–Coolea, Cratloe Hills, Desmond or Hegarty’s Cheddar will all work well—or the traditional Parmesan
Preheat the oven to 200˚ C/fan 180˚ C/gas mark 6. First make the béchamel sauce. Heat the butter in a medium saucepan over a low heat until melted. Add the flour and stir until smooth. Cook for about 6 to 7 minutes over a medium heat. Meanwhile, heat the milk in a separate pan until just about to boil. Gradually add the hot milk to the butter and flour mixture, whisking continuously until very smooth. Bring to a boil. Cook for 10 minutes, stirring constantly, then remove from the heat. Season with salt and nutmeg, and set aside until ready to use. Brush the bottom and sides of a lasagne dish with oil. Lay a couple of the fresh lasagne sheets on the bottom of the dish. Spread a layer of the meat sauce over the pasta, and then pour on a layer of b.chamel sauce. Sprinkle with a little finely grated cheese. Repeat the layers, ending up with a pasta layer, over which you spread the remaining béchamel and a final sprinkling of cheese. Bake in the oven for about 45 minutes or until hot through and nicely browned on top.
Tags: Avoca Irish Butcher, bechamel sauce, Beef Recipes, Irish Beef Cheek Lasagne, James Whelan Butchers, Pat Whelan