Leftover Meatloaf Four-Cheese Lasagne

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.