Cheesy Lasagna for leftover meatloaf!!

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“This is a yummy recipe posted in response to a request. ENJOY!!!”
1hr 20mins

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 5 cups your favorite pasta sauce
  • 1 12-2 cups crumbled leftover meatloaf
  • 2 medium onions, finely chopped
  • 3 carrots, finely chopped
  • 1 fennel bulb, finely chopped
  • 7 cloves garlic, minced
  • 12 cup finely chopped red pepper
  • 14 teaspoon ground red pepper
  • 12 teaspoon italian seasoning
  • 14 cup shredded mozzarella cheese
  • 14 cup shredded pecorino cheese
  • 14 cup shredded parmesan cheese
  • 14 cup fresh basil, chopped fine
  • 14 cup shredded adiago cheese
  • 1 (12 ounce) package no-boil lasagna noodles


  1. Put olive oil in a large saucepan over med-high heat.
  2. Add onions, carrots,fennel, garlic, chopped red pepper and fry until onions and carrots are starting to soften and brown, approx 7-8 minutes.
  3. Add pasta sauce to pan along with ground red pepper.
  4. Reduce to a low heat and cover, cooking for approximately 15 minutes until veggies are tender.
  5. Be sure to stir occasionally.
  6. While that is cooking,mix your cheesesin a bowl, and add basil and italian seasoning and stir.
  7. Preheat your oven to 350 degrees F degrees.
  8. Then you will want to lightly grease a 3 qt baking dish.
  9. Proceed by lining the bottom of your dish with a single layer of lasgane noodles.
  10. Spread 1/3 of your sauce over the noodles and cover this with 1/2 of the crumbled meatloaf.
  11. Then top with 1/4 of the cheese mixture.
  12. (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.
  13. Cover your dish with foil and bake 35-40 minutes.
  14. 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.
  15. Let stand for a few minutes before serving.
  16. ENJOY!

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