Ingredients:
1 tablespoon olive oil
5 cups your favorite pasta sauce
1 1/2-2 cups crumbled leftover meatloaf
2 medium onions, finely chopped
3 carrots, finely chopped
1 fennel bulbs, finely chopped
7 cloves garlic, minced
1/2 cup finely chopped red peppers
1/4 teaspoon ground red pepper
1/2 teaspoon italian seasoning
1/4 cup shredded mozzarella cheese
1/4 cup shredded pecorino cheese
1/4 cup shredded parmesan cheese
1/4 cup fresh basil, chopped fine
1/4 cup shredded adiago cheese
1 (12 ounce) packages no-boil lasagna noodles
Directions:
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!
Servings: 8
Time preparation: 30 min.
Time total: 80 min.