Meatloaf, from the deli, chopped into thin slices
Oven ready lasagna noodles
Cut spinach, frozen
Italian cheese blend, grated
Parmesan cheese, grated
- Preheat the oven to 375 degrees Fahrenheit.
In a 13" x 9" glass dish, pour 1/3 of the tomato sauce on the bottom of the dish. Line the sauce with four sheets of lasagna noodles. Sprinkle 1/3 of the spinach over the noodles. Lay 1/2 of the meatloaf over the spinach. Sprinkle 1/2 of the Italian cheese over the meatloaf. Using 2 spoons, in small portions deposit 1/2 of the ricotta cheese over the grated cheese.
Lay 4 more sheets over the ricotta cheese. Press down on the sheets to make room for another layer. Spoon the 2nd 1/3 of sauce over the noodles, followed by the 2nd 1/3 of the spinach, the other 1/2 of the meatloaf, the other 1/2 of the Italian cheese, and the other 1/2 of the ricotta cheese.
- Lay 4 more sheets over the ricotta cheese. Press down on the sheets to make room for one smaller layer. Spoon the final 1/3 of the sauce over the noodles. Sprinkle the final 1/3 of the spinach over the sauce. Sprinkle 1 cup of the parmesan cheese over the spinach. Wrap the entire dish with foil.
- Bake in the oven for 25 minutes. Remove foil from the top and bake for an additional 10 minutes. Let rest for 15 minutes prior to serving.