Name: Hearty Dolmio Mushroom Lasagne
Cook time: 96 min
Total time: 116 min
Yield: 4
Cuisine: Italian
Ingredients: 2 piece Yellow Onion; 100 gram Unsalted Butter; 100 milliliter Water; 150 gram Mixed Fresh Mushrooms; 500 gram Ground Beef; 3 gram Nutmeg; 70 gram Gouda; 6 gram Salt; 750 gram Fresh Whole Milk (3.5% Fat); 100 gram All-purpose wheat flour; 300 milliliter Tomato Sauce; 6 gram Black Pepper

Step-by-step method

Let’s cook

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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2 piece
Yellow Onion

150 gram
Mixed Fresh Mushrooms
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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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500 gram
Ground Beef

3 gram
Salt

3 gram
Black Pepper

100 milliliter
Water
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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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100 gram
Unsalted Butter

100 gram
All-purpose wheat flour

750 gram
Fresh Whole Milk (3.5% Fat)

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Season the béchamel

Season with salt, pepper and nutmeg. Let it simmer gently for about twenty minutes over low heat, stirring regularly so the sauce doesn't catch on the bottom.

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3 gram
Salt

3 gram
Black Pepper

3 gram
Nutmeg
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Transfer to the baking dish

Stir the Dolmio sauce into the braised meat and let it simmer for a little longer. Prepare a baking dish. Pour a little béchamel over the base, then arrange the lasagne sheets side by side on top. No need to pre-cook them!

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300 milliliter
Tomato Sauce
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Layer everything up

Spread a layer of the meat and tomato sauce mixture over the lasagne sheets, then add another layer of sheets, followed by a layer of béchamel. Keep layering the sauce, béchamel and pasta sheets until everything is used up, finishing with a layer of béchamel.
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Bake

Bake in the oven at 180 °C for about 30 minutes. Just before it's done, sprinkle grated cheese over the top. You can turn up the heat slightly so the cheese melts and turns lightly golden. Let the lasagne rest for about ten to fifteen minutes before serving – it will slice much more neatly.

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70 gram
Gouda

Step-by-step method

At a glance

Sauté the onion and mushrooms

For this step

Brown the meat

For this step

Make the roux

For this step

Season the béchamel

For this step

Transfer to the baking dish

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Layer everything up

Bake

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Dolmio Mushroom Lasagne

Ingredients — what you'll need

About this recipe

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