Heidi's Sensational Motherload Lasagne
Heidi's Sensational Motherload Lasagne

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To begin with this particular recipe, we must prepare a few ingredients. You can have heidi's sensational motherload lasagne using 19 ingredients and 10 steps. Here is how you can achieve it.

Ingredients needed to cook Heidi's Sensational Motherload Lasagne:

  1. meat sauce
  2. 2 large brown onions- cooking onions
  3. 6 clove garlic, crushed
  4. 2 kg mince beef
  5. 2 500 gm jars bolognaise sauce- I use Dolmio extra garlic
  6. 3 can Heinz tomato soup - 420 gm
  7. 1 zucchini, grated - optional
  8. 1 carrot, grated - optional
  9. 2 packets instant lasagne sheets
  10. 5 heaped dessert spoons corn flour
  11. 4 cup milk
  12. 300 ml cream
  13. 1 sachet masterfoods cheese finishing sauce - optional
  14. 1 tsp vegeta (gourmet chicken stock powder)
  15. 2 cup grated tasty cheese
  16. 1 decent dash salt and pepper
  17. 1 extra grated cheese
  18. cheese sauce
  19. 5 heaped dessert spoons butter

Directions to serve Heidi's Sensational Motherload Lasagne:

  1. In a large frying pan cook onion and garlic until soft. Add mince to pan and cook until brown
  2. Add bolognaise sauce and tomato soup to pan. The tomato soup gives a great flavour. Simmer gently
  3. Add vegetables. I have a food processor and blitz zucchini, carrot, broccoli and cauliflower until they're extremely fine and can be hidden in the sauce so the kids don't notice
  4. While the meat sauce is simmering, place butter in large pot over cook top until almost melted and add corn flour, stirring with a whisk for approximately 1 min until you get a nice yellow roux
  5. Add the milk, 1 cup at a time, whisking in between to rid any lumps. Add in cream, cheese sauce, vegeta, salt and pepper to taste. Keep this simmering for 5 or so mins until it thickens. Stir through cheese until melted
  6. In a large lasagne dish spread a small amount of meat sauce, until the bottom of the dish is covered. Lay lasagne sheets side by side, don't overlap them but they can be broken if the last sheet is too big
  7. Top the sheets with meat sauce until covered spooning the bechamel sauce over the meat
  8. Repeat until the lasagne dish is nearly at the top, for the top layer, omit the meat sauce and smother the lasagne sheets with cheese sauce
  9. Sprinkle extra cheese on top and cook, covered with aluminium foil in an oven preheated to 200°C for half hour. Remove foil and cook for a further 15 mins until the lasagne is bubbling and golden brown on top. Remove from oven and allow to rest for 5 mins before serving
  10. This recipe makes 2 large lasagnas so halve if you only want one. I slice and freeze one up for lazy nights and freeze the left over meat sauce in batches for when I make spaghetti bolognaise or as a base for sloppy Joe's etc so it's economical

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