It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Leftover Meatloaf Four-Cheese Lasagne
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon olive oil
2 medium onions, finely chopped
2 carrots, finely chopped
1 small fennel bulb, finely chopped
6 cloves garlic, 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
directions
Heat oil in a large saucepan over medium-high heat. Add onions, carrots, fennel, garlic and fennel seeds and cook until onions and carrots are slightly browned, 8 minutes.
Stir in pasta sauce and red pepper. Reduce heat to low and cook, covered, stirring occasionally, until vegetables are tender, 14 minutes.
Meanwhile, combine cheeses in a bowl. Stir in basil.
Heat oven to 350 degrees F. Lightly grease a 3 qt. baking dish. Line bottom of dish with a single layer of lasagane 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 for 40 minutes. Uncover; sprinkle remaining cheese on top and bake 5 minutes more or until lasagne is cooked through and top is bubbly. Remove from oven and let stand 15 minutes before serving.
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nutrition data
Nutritional data has not been calculated yet.
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