Meatloaf Mock Lasagna With Four Cheeses

“A delicious casserole that uses leftover meatloaf. One green bell pepper may be substituted for the cubanelles.”
READY IN:
1hr 15mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cook pasta in boiling salted water according to package directions.
  3. Meanwhile, combine ricotta cheese, 1/3 cup parmesan cheese, and egg, and mix very well. Set aside.
  4. Combine mozzarella and muenster cheeses and set aside.
  5. Heat oil in a large skillet.
  6. Add onion and cook, stirring, until beginning to soften, about 3 minutes.
  7. Add garlic and peppers and cook, stirring, about 3 minutes.
  8. Add mushrooms, meatloaf, sauce, herbs, and wine.
  9. Stir and cook about 5 minutes. Remove from heat.
  10. When pasta is cooked al dente, drain and return to pan.
  11. Add remaining 1/4 cup parmesan cheese to pasta.
  12. Add meatloaf mixture to pasta and mix well.
  13. Spoon 1/2 the pasta mixture into a lightly greased 9"x13" baking pan.
  14. Spoon all the ricotta mixture over the pasta layer and smooth with a spatula.
  15. Sprinkle 1/2 the mozzarella mixture over the ricotta layer.
  16. Spread remaining pasta mixture over cheese layer.
  17. Top with remaining cheese.
  18. Bake for 45 minutes, or until hot and bubbly.

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