Leftover Meatloaf Four-Cheese Lasagna

Main Dishes

Transform yesterday’s leftovers into a gourmet meal.

  • Total Preparation Time:

Rating: 3 Stars
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Ingredients

1 tbsp 15 mL Olive Oil
2 2 Onion, chopped
2 2 Carrots, finely chopped
1 1 Small Fennel Bulbs, finely chopped
6 6 Garlic Cloves, minced
1 tsp 5 mL Fennel Seed, optional
5 cups 1.25 L Tomato Sauce
1/4 tsp 1 mL Ground Pepper
1/4 cup 50 mL BLACK RIVER - Mozzarella
1/4 cup 50 mL Asiago Cheese, shredded
1/4 cup 50 mL BLACK RIVER - Parmesan
1/4 cup 50 mL Basil
12 12 Lasagna Noodles, no boil
2 cups 500 mL Leftover Meatloaf, crumbled
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Instructions

  1. 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, about 8 minutes.
  2. Stir in pasta sauce and red pepper. Reduce heat to low and cook, covered, stirring occasionally, until vegetables are tender, about 14 minutes.
  3. Meanwhile, combine cheeses in a bowl. Stir in basil. Heat oven to 350ºF. Lightly grease a 3 qt. baking dish. Line bottom of dish with a single layer of lasagna noodles.
  4. Spread with 1/3 of the 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 minutes.
  5. Uncover; sprinkle remaining cheese on top and bake 5 minutes more or until lasagna is cooked through and top is bubbly. Remove from oven and let stand 15 minutes before serving.

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Ingredients

1 tbsp 15 mL Olive Oil
2 2 Onion, chopped
2 2 Carrots, finely chopped
1 1 Small Fennel Bulbs, finely chopped
6 6 Garlic Cloves, minced
1 tsp 5 mL Fennel Seed, optional
5 cups 1.25 L Tomato Sauce
1/4 tsp 1 mL Ground Pepper
1/4 cup 50 mL BLACK RIVER - Mozzarella
1/4 cup 50 mL Asiago Cheese, shredded
1/4 cup 50 mL BLACK RIVER - Parmesan
1/4 cup 50 mL Basil
12 12 Lasagna Noodles, no boil
2 cups 500 mL Leftover Meatloaf, crumbled
Add to Shopping List View Shopping List

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