Cheesy Lasagna for leftover meatloaf!!

Prep Time: 30 Minutes

Cook Time: 50 Minutes

Ready In: 80 Minutes

Servings: 8

ENJOY.

Ingredients:

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

Directions:

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!

By RecipeOfHealth.com