100 g finely grated hard Irish cheese\u2013Coolea, Cratloe Hills, Desmond or Hegarty\u2019s Cheddar will all work well\u2014or the traditional Parmesan<\/li>\n<\/ul>\nServes 6-8<\/p>\n
To Cook<\/h2>\n
Preheat the oven to 200\u02da C\/fan 180\u02da C\/gas mark 6. First make the b\u00e9chamel 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 b\u00e9chamel and a final sprinkling of cheese. Bake in the oven for about 45 minutes or until hot through and nicely browned on top.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 Ingredients 70 g butter 40 g plain flour 1 litre milk 1 teaspoon salt 1 teaspoon freshly grated nutmeg olive oil or rapeseed […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,5],"tags":[566,925,772,924,48,47],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
![\"Beef](\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2015\/01\/Beef-cheek-lasagne.jpg\" "\\"Beef")
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