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Cooking
Dolmio Mushroom Lasagne
· 4 servings
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.
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.
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.
Season
Season with salt, pepper and nutmeg. Simmer gently for about twenty minutes over low heat, stirring regularly so the sauce doesn't catch on the bottom.
Transfer to the baking dish
Stir the Dolmio sauce into the browned meat and simmer for a little longer. Prepare a baking dish. Spread a little béchamel over the bottom, then arrange lasagne sheets side by side on top. No need to pre-cook them!
Layer it up
Spread a layer of the meat and sauce mixture over the lasagne sheets, then add another layer of sheets, a layer of béchamel, and keep going until you run out of sauce, béchamel and pasta sheets. Finish with a layer of béchamel.
Bake
Bake in the oven at 180°C for about 30 minutes. Just before it's done, sprinkle with grated cheese. You can turn up the heat a little so the cheese on top melts and turns lightly golden. Let it cool for about ten to fifteen minutes before serving — the lasagne will slice more neatly.