Meatloaf Lasagna

Adding meatloaf into your lasagna will give it a flavor that you didn't know was missing.

Ingredients

Serves12
2 lbs.

Meatloaf, from the deli, chopped into thin slices

26 oz.

Tomato sauce

9 oz.

Oven ready lasagna noodles

8 oz.

Cut spinach, frozen

16 oz.

Italian cheese blend, grated

16 oz.

Ricotta cheese

1 cup

Parmesan cheese, grated

Directions

  1. Preheat the oven to 375 degrees Fahrenheit.

  2. 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.

  3. 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.

  4. 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.
  5. 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.