Recipe of Award-winning Heidi's Sensational Motherload Lasagne

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, heidi's sensational motherload lasagne. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Heidi's Sensational Motherload Lasagne is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Heidi's Sensational Motherload Lasagne is something that I have loved my entire life.

To begin with this 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 cook it.

The ingredients needed to make Heidi's Sensational Motherload Lasagne:

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

Steps to make 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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