Neven Maguire's Irish Angus Beef Lasagne

INGREDIENTS

• Simply Better Beef Ragu (See Beef Ragu Recipe)
• 1 Pack of Simply Better Italian Egg Bronze Die Lasagne Sheets
• 25g Simply Better 30 Month Matured Parmigiano Reggiano, grated

For the Cheese Sauce:

• 100g Simply Better Grated West Cork Co-Op Extra Mature Drinagh Cheddar
• 600ml Simply Better Organic Irish Jersey Milk
• 1 Small Onion, sliced
• 1 Bay Leaf
• ½ Tsp Black Peppercorns
• 25g Butter
• 25g Plain Flour
• Sea Salt
• Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. Place the milk in a saucepan with the onion, bay leaf and peppercorns. Bring to the boil, then remove from the heat and set aside to infuse for at least 10 minutes. Strain through a fine mesh sieve into a jug.
3. Wipe out the saucepan and use it to melt the butter. Add the flour and cook for 1 minute, stirring. Remove from the heat and gradually pour in the infused milk, whisking until smooth after each addition. Season to taste. Bring to the boil, whisking constantly, then reduce the heat and simmer gently for 5 minutes, until smooth and thickened, stirring occasionally. Remove from the heat and stir in the cheese until it has melted. Set aside until needed.
4. To assemble the lasagne, add a large spoonful of the beef ragu to the base of a rectangular oven dish and spread it into an even layer. Top with a layer of lasagne sheets and repeat the process again until all of the ragu has been used up. Cover with a final layer of lasagne sheets then pour over the cheese sauce.
5. Grate the Parmesan on top and bake for 25-30 minutes or until the lasagne is bubbling and lightly golden.