First, prepare the omelets; this will replace the lasagna sheets. In a bowl, beat the Egg (8). Add Salt and Pepper (to taste) if desired.
Over medium fire, heat up a large non-stick frying pan and melt the Butter (to taste) to coat the surface.
Pour in 1/6 of the egg, and use the frying pan to slowly peel the edges of the omelet. When firm enough, gently flip it over. Repeat until you have 6 omelet sheets. Set them aside.
Over medium fire, heat up the same large non-stick frying pan and melt some more Onion (1/2) to coat the surface. Stir fry Butter (to taste) until they become translucent.
Add the Brown Mushrooms (200 gram) and Beech Mushrooms (200 gram). Season with Salt and Pepper (to taste). Continue stir-frying till most of the water from mushrooms has evaporated. Set aside.
In the same pan, stir fry the Ground Beef (250 gram) on medium heat, breaking it up with a spatula. Season with Salt and Pepper (to taste). Cook until the meat is just done.
Once cooked, add the Prego® Roasted Garlic Parmesan Alfredo Sauce (350 gram), mushrooms and onions.
Preheat the oven to 350 degrees F (180 degrees C).
Line a baking dish with a layer of omelet (set 1 omelet aside for decoration). Then, layer with the minced beef mixture. Cover with a sprinkle of the Shredded Mozzarella Cheese (250 gram).
Repeat the process. Cover the final layer with a generous amount of cheese. Bake for about 20-25 minutes, or until the cheese becomes golden brown.
To decorate like Gudetama, slice the remaining omelette into a semi circle for his head, and small ovals for the hands. Cut dried Nori Sheet (to taste) for the mouth and eyes. Garnish with Lettuce (to taste) and Cherry Tomato (to taste).