Cheesy Lasagna for leftover meatloaf!!

Recipe by love4culinary
READY IN: 1hr 20mins


  • 1
    tablespoon olive oil
  • 5
    cups your favorite pasta sauce
  • 1 12 - 2
    cups crumbled leftover meatloaf
  • 2
    medium onions, finely chopped
  • 3
    carrots, finely chopped
  • 1
    fennel bulb, finely chopped
  • 7
    cloves garlic, minced
  • 12
    cup finely chopped red pepper
  • 14
    teaspoon ground red pepper
  • 12
    teaspoon italian seasoning
  • 14
    cup shredded mozzarella cheese
  • 14
    cup shredded pecorino cheese
  • 14
    cup shredded parmesan cheese
  • 14
    cup fresh basil, chopped fine
  • 14
    cup shredded adiago cheese
  • 1
    (12 ounce) package no-boil lasagna noodles


  • Put olive oil in a large saucepan over med-high heat.
  • Add onions, carrots,fennel, garlic, chopped red pepper and fry until onions and carrots are starting to soften and brown, approx 7-8 minutes.
  • Add pasta sauce to pan along with ground red pepper.
  • Reduce to a low heat and cover, cooking for approximately 15 minutes until veggies are tender.
  • Be sure to stir occasionally.
  • While that is cooking,mix your cheesesin a bowl, and add basil and italian seasoning and stir.
  • Preheat your oven to 350 degrees F degrees.
  • Then you will want to lightly grease a 3 qt baking dish.
  • Proceed by lining the bottom of your dish with a single layer of lasgane noodles.
  • Spread 1/3 of your sauce over the noodles and cover this with 1/2 of the crumbled meatloaf.
  • Then top with 1/4 of the cheese mixture.
  • (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.
  • Cover your dish with foil and bake 35-40 minutes.
  • 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.
  • Let stand for a few minutes before serving.
  • ENJOY!