Cheesy Lasagna for leftover meatloaf!!

This is a yummy recipe posted in response to a request. ENJOY!!!

• Ready In: 1 hr 20 mins
• Serves: 8

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!