Name: Lasagna-stuffed Meatloaf Recipe
Total time: 45 min
Yield: 8
Cuisine: American

Protein

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Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

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Here we have all the delicious components of a meat lasagna, but in a totally new format. Instead of a meat sauce, we make a meatloaf and fill the center with a mini lasagna. We keep it healthy by sneaking in some veggie servings with spinach and making a homemade sauce that's delicious, beautiful and has way less sodium than store-bought versions. 

How to make Lasagna-stuffed Meatloaf Recipe

Carolyn Casner

Crawler

American

<p>Here we have all the delicious components of a meat lasagna, but in a totally new format. Instead of a meat sauce, we make a meatloaf and fill the center with a mini lasagna. We keep it healthy by sneaking in some veggie servings with spinach and making a homemade sauce that's delicious, beautiful and has way less sodium than store-bought versions. </p>

Non Vegetarian

Lean Ground Beef

Dry whole wheat breadcrumbs

Large egg,  beaten

Tomato paste

Dried minced garlic

Worcestershire sauce

Salt,  Divided

Ground pepper

Packages frozen chopped spinach,  thawed and squeezed dry

Part skim ricotta

Grated Parmesan Cheese

Oven Ready Lasagna Noodles

Shredded part skim mozzarella cheese or italian cheese blend

Extra virgin olive oil

Chopped Onion

Cloves Garlic,  Minced

No salt added crushed tomatoes

Dry red wine

Dried Basil

Preheat oven to 375 degrees f. Coat a 9-by-5-inch loaf pan thoroughly with cooking spray.

step 1

Thoroughly combine ground beef, breadcrumbs, egg, tomato paste, dried garlic, worcestershire, 1/2 teaspoon salt and pepper in a medium bowl. Press 3/4 of the mixture into the prepared pan, covering the bottom and most of the way up all the sides and keeping a well in the middle. Set aside.

step 2

Stir spinach, ricotta and parmesan together in a medium bowl.

step 3

Layer 1 lasagna noodle, 1/4 of the ricotta mixture and 1/4 of the mozzarella (or italian blend) in the well in the center of the meatloaf. Top with another noodle and repeat layering with the remaining ricotta mixture, mozzarella and noodles. Finish with a noodle. Pat the remaining beef mixture into a rectangle, about 9 by 5 inches. Place on top of the lasagna and pinch edges of the meat mixture together to seal. Cover with foil and bake for 40 minutes. Uncover and bake until the meat is cooked through and an instant-read thermometer inserted into the center reads 165 degrees f, about 10 to 20 minutes more. Let rest for 10 minutes.

step 4

Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring, until softened, 3 to 5 minutes. Stir in tomatoes, wine, basil, oregano and the remaining 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook, stirring, until the onion is soft and the sauce has thickened, about 10 minutes.

step 5

Run a knife along the sides of the loaf pan to loosen the meatloaf. Invert the meatloaf onto a cutting board. Cut into 8 slices. Serve with the tomato sauce.

step 6

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