At a glance
You're making a hearty mushroom and beef lasagne with creamy béchamel sauce—the Dolmio tomato base speeds things up nicely. The trickiest part is getting the béchamel smooth and silky (whisking is key), then it's mostly about layering everything up and letting the oven do the work for about 30 minutes. Make sure to let it cool for 10-15 minutes before slicing so it holds together perfectly.
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Sauté the onion and mushrooms
Finely chop the onion and fry it in melted fat in a deep pot or pan. After about three minutes, add the chopped mushrooms. Cook for about 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. Then pour in a little water, reduce the heat and simmer, covered, for about ten minutes.
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Make the roux
Melt the butter, stir in the flour and make a light roux. Pour in cold milk and whisk well so the béchamel stays lump-free.
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