1 onion, chopped
500 gr white mushrooms, sliced
500 gr Portobello mushrooms, chopped
2 garlic cloves, minced
100 ml white wine
3-4 fresh thyme sprigs
1 tsp truffle oil (optional)
600 gr authentic DODONI Greek yoghurt, full fat 8%
200 gr grated DODONI Kefalograviera
300 gr no-boil lasagna sheets
salt & freshly ground pepper
Lightly scrub the mushrooms using a wet towel and chop them, as well as the onion. Prepare the ingredients for the yoghurt bechamel.
Prepare the mushrooms. Heat 4-5 tbsp olive oil in a pot and saute the onion for 2-3 minutes. Add the mushrooms, salt and freshly ground pepper and saute in medium heat, for 10 minutes.
Add the garlic, saute for 1-2 minutes and pour the wine. Let the alcohol evaporate, add the fresh thyme leaves and the truffle oil (if using), stir and remove from heat while there’s still liquids left in the pot.
Prepare the bechamel. In bowl, using a whisk, beat the authentic DODONI Greek yoghurt with the eggs, 2 tbsp olive oil, a bit of salt, freshly ground pepper and grated nutmeg.
Spread 2 tablespoons of the bechamel on the bottom of a greased baking pan (30X25cm) and cover with lasagna sheets, making sure that they don’t overlap with each other.
Spread about ⅓ of the mushroom mixture, with its liquids, on the lasagna sheets and sprinkle with 50 gr grated DODONI Kefalograviera. Repeat a couple more times the lasagna-mushrooms-cheese layers and finish with a last layer of lasagna. Cover evenly with the bechamel and sprinkle with what’s left of the DODONI Kefalograviera.
Cover with aluminum foil and bake in a preheated oven at 180°C for 30 minutes. Remove the foil and bake for another 30-35 minutes until golden brown. Once out of the oven, let the lasagna rest for 15 minutes and then serve warm.