Ingredients:

Lasagna sheets (Izrada tijestenine Biljanovski Biljan) - 450g
Semi-hard cow's milk cheese (OPG Božić) - 250 g
Cow's milk (OPG Božić) - 1l
Button mushrooms (OPG Cvetko Dino) - 1kg
Red onion - 1kg
Butter - 100g
Flour - 100g
Salt and pepper
A pinch of nutmeg

Preparation method:

Fry the flour in melted butter for a few minutes while stirring, then gradually add warm milk and bring to a boil, stirring constantly to prevent lumps from forming. Right near the end of cooking, add salt, pepper, and a pinch of nutmeg.

Add the sliced red onion to heated olive oil and sauté for a few minutes, then add the sliced button mushrooms. Sauté everything together for another ten minutes or so, and near the end of cooking, add salt, pepper, and a touch of thyme.

Before assembling the lasagna, you need to cook the fresh pasta sheets and grate the cheese. Bring a large pot of salted water to a boil, drop a few pasta sheets into the boiling water, and cook for up to 2 minutes. Cool the cooked sheets in cold water, then set them aside on a plate. Grease a baking dish with olive oil, followed by a small amount of béchamel sauce. Next, lay down the first layer of pasta, top with another layer of béchamel, cover with the mushroom and onion mixture, and sprinkle with a small amount of grated cheese. Repeat the process until you use up all the mixture and sauce, making sure the final layer is béchamel sauce.

Bake the assembled lasagna in a preheated oven at 180 degrees, for about 45 minutes. After baking, it's best to let the lasagna cool for half an hour. After half an hour, the dish is ready to serve.