At a glance
This mushroom lasagne comes together quickly with help from Dolmio tomato sauce, and you won't need to pre-cook the pasta sheets. The main time commitment is making a silky béchamel sauce and layering everything up, but once it goes into the oven for 30 minutes, you're almost there—just give it a rest before serving so it slices neatly.
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Sauté the onion and mushrooms
Finely chop the onion and sauté it in melted fat in a deep saucepan or pan. After about three minutes, add the chopped mushrooms. Cook for around ten minutes over medium heat.
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Brown the meat
Add the meat, season with salt and pepper, and cook until it loses its pink colour and browns. Pour in a splash of water, lower the heat and simmer, covered, for about ten minutes.
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Make the roux
Melt the butter and whisk in the flour to make a light roux. Pour in cold milk and whisk well so the béchamel stays lump-free.
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