Leftover Meatloaf Four-Cheese Lasagne Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 tablespoon olive oil
2 medium onions, finely chopped
2 carrots, finely chopped
1 small fennel bulb, finely chopped
6 garlic cloves, minced
1 teaspoon fennel seeds (optional)
5 cups purchased pasta sauce
1/4 teaspoon ground red pepper
1/4 cup shredded mozzarella cheese
1/4 cup shredded Asiago cheese
1/4 cup shredded pecorino cheese
1/4 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil
12 no-boil lasagne noodles
2 cups crumbled leftover meatloaf

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Directions:

Heat oil in a large saucepan over med.-high heat. Add onions, carrots, fennel, garlic and fennel seeds and cook until onions and carrots are slightly browned, 8 min. Stir in pasta sauce and red pepper. Reduce heat to low and cook, covered, stirring occasionally, until vegetables are tender, 14 min.

Meanwhile, combine cheeses in a bowl. Stir in basil.

Heat oven to 350F. Lightly grease a 3 qt. baking dish. Line bottom of dish with a single layer of lasgane noodles. Spread with 1/3 of sauce. Cover with 1/2 of the crumbled meatloaf, then top with 1/4 of the cheese and basil mixture. Repeat layering 2 more times, alternating directions of noodles each time. Cover with foil and bake, 40 min. Uncover; sprinkle remaining cheese on top and bake 5 min. more or until lasgana is cooked through and top is bubbly. Remove from oven and let stand 15 min. before serving.

This recipe from CDKitchen for Leftover Meatloaf Four-Cheese Lasagne serves/makes 8