Leftover Meatloaf Four-Cheese Lasagne

Main Dishes

Transform yesterday’s leftovers into a gourmet meal.

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    1 tbspOlive Oil
    2 2 Onion, chopped
    2 2 Carrots, finely chopped
    1 1 Small Fennel Bulbs, finely chopped
    6 6 Garlic Cloves, minced
    1 tspFennel Seed, optional
    5 cupsTomato Sauce
    1/4 tspGround Pepper
    1/4 cupSALERNO - Shredded Mozzarella Cheese
    1/4 cupSalerno Asiago Cheese, shredded
    1/4 cupSALERNO - Grated Parmesan Cheese
    1/4 cupBasil
    12 12 Lasagna Noodles, no boil
    2 cup500 mLLeftover Meatloaf, crumbled
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    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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