Cheesy Lasagna for Leftover Meatloaf
Transform your weeknight leftovers into a mouthwatering masterpiece with this Cheesy Lasagna for Leftover Meatloaf. Perfectly repurposing yesterday’s meatloaf, this inventive twist on classic lasagna layers crumbled meatloaf, creamy ricotta infused with Italian seasoning, and gooey mozzarella between tender lasagna noodles all smothered in a rich marinara sauce. The dish is topped with Parmesan for a bubbly, golden finish after baking. With minimal prep time and maximum flavor, this recipe is a comforting way to reduce food waste while delivering a hearty Italian-inspired meal. Ideal for feeding a family, this leftover meatloaf lasagna is sure to become a new household favorite!
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Recipe Information
Ingredients
- 2 cups Leftover meatloaf
- 9 sheets Lasagna noodles
- 3 cups Marinara sauce
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
In a medium mixing bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until well combined.
Crumble the leftover meatloaf into small bite-sized pieces.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Lay 3 sheets of cooked lasagna noodles on top of the sauce.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the crumbled meatloaf. Sprinkle 1/3 of the shredded mozzarella cheese over the meatloaf.
Repeat the layering process two more times: sauce, noodles, ricotta mixture, meatloaf, and mozzarella.
Finish with a final layer of marinara sauce and top with the grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1068 mg | 46% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.0 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 528 mg | 41% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
