Step 1

In a large bowl mix all the meatloaf ingredients to combine. Stir until fully mixed.

Step 2

Bring a pot of water to a boil and cook the lasagna noodles until tender but not fully cooked. They should still have a slight bite to them.

Step 3

Lay two of the noodle snext to each other on a sheet pan lined with parchment so that the ruffles overlap in the center. Remove them from the pan but keep an eye on where they were so you can use that as a guide. preheat oven to 425

Step 4

put 1/4 of the meat down on the pan where the noodles were. Place the two noodles back on top and use your hands to shape the meat into a rectangle under the noodles.

Step 5

Spread 1/3 of the ricotta onto the noodles, then sprinkle on some cheese.

Step 6

Repeat with the next 1/4 of meat, then noodles and cheeses. Then one more time, and then the remaining meat on top. It should be meat on the top and bottom with 3 layers of pasta and 4 layers of meat.

Step 7

Shape the loaf a bit with your hands to make a nice rectangular box. Put into the oven for 30 minutes.

Step 8

Right when the loaf goes into the oven, put the olive oil on in a frying pan and add the shallots. Cook 5 minutes. Add the garlic and cook 1 minute. Add in the tomato paste and cook, mashing and mixing the paste, for 3-5 minutes until fragrant.

Step 9

Add in the can of tomatoes, the worcestershire, and the honey and stir to combine. Heavily simmer for the remaining 20 minutes or so time the loaf has to cook.

Step 10

Remove the loaf and spread the sauce on top evenly so it drips down the sides a bit. Return to the oven for about 15 more minutes until fully cooked.

Step 11

Allow to cool for 10 minutes before slicing and serving with extra sauce.