Dolmio Mushroom Lasagne
·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.
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.
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.
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.
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!
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.
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.