Cheesy Lasagna For Leftover Meatloaf!!

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 5 cups your favorite pasta sauce
• 1 1/2-2 cups crumbled leftover meatloaf
• 2 medium onions, finely chopped
• 3 carrots, finely chopped
• 1 fennel bulb, finely chopped
• 7 cloves garlic, minced
• 1/2 cup finely chopped red pepper
• 1/4 teaspoon ground red pepper
• 1/2 teaspoon italian seasoning
• 1/4 cup shredded mozzarella cheese
• 1/4 cup shredded pecorino cheese
• 1/4 cup shredded parmesan cheese
• 1/4 cup fresh basil, chopped fine
• 1/4 cup shredded adiago cheese
• 1 (12 ounce) package no-boil lasagna noodles

Recipe

• 1 put olive oil in a large saucepan over med-high heat.
• 2 add onions, carrots,fennel, garlic, chopped red pepper and fry until onions and carrots are starting to soften and brown, approx 7-8 minutes.
• 3 add pasta sauce to pan along with ground red pepper.
• 4 reduce to a low heat and cover, cooking for approximately 15 minutes until veggies are tender.
• 5 be sure to stir occasionally.
• 6 while that is cooking,mix your cheesesin a bowl, and add basil and italian seasoning and stir.
• 7 preheat your oven to 350 degrees f degrees.
• 8 then you will want to lightly grease a 3 qt baking dish.
• 9 proceed by lining the bottom of your dish with a single layer of lasgane noodles.
• 10 spread 1/3 of your sauce over the noodles and cover this with 1/2 of the crumbled meatloaf.
• 11 then top with 1/4 of the cheese mixture.
• 12 (be sure to save some cheese mixture for the last layer on top!) repeat exact layering 2 more times-- while alternating the directions of noodles at each level.
• 13 cover your dish with foil and bake 35-40 minutes.
• 14 proceed by taking the foil off and sprinkling the rest of the cheese mixture on top and bake 8 minutes or until lasgana is cooked through and top is bubbling.
• 15 let stand for a few minutes before serving.
• 16 enjoy!