mississippi roast lasagna
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This recipe I created is a cross between Mississippi roast and lasagna. I used leftover beef pot roast, seasoned it with au jus gravy mix, and added sauteed pepperoncini, a special ranch ricotta, and white American cheese.
yield
10 serving(s)
prep time
25 Min
cook time
30 Min
method
Bake
Ingredients For mississippi roast lasagna
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1 3/4 cgrated Parmesan cheese, divided
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12lasagna noodles
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5 csliced leftover beef pot roast
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6 Tbspmagarine, divided
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1 pkgau jus gravy mix
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2 tspblack pepper
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2 cpickled pepperoncini, sliced
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1vidalia sweet onion, diced
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1 TbspItalian seasoning mix
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15 ozcontainer ricotta cheese
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8 ozcream cheese,softened
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1packet ranch dressing mix
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2egg whites
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3 cshredded white American cheese
How To Make mississippi roast lasagna
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1Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9x13 baking pan. Sprinkle with 3/4 cup Parmesan cheese.
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2Bring a large pot of salted water to a boil. Cook the lasagna noodles in the boiling water, stirring occasionally, about 8 minutes. Drain and set aside.
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3In a large saucepan, add 4 tablespoons margarine over medium heat. Add th esliced leftover pot roast, season with au jus gravy mix and black pepper; and saute for 5 minutes or until tender.
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4In a large skillet, combine the sliced pepperoncinis and diced onion in the remaining margarine over medium-low heat. Season with Italian seasoning mix and saute for 6 minutes.
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5In a large bowl, combine the ricotta cheese, cream cheese, ranch dressing mix and egg whites; whisk together until blended.
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6Place 4 lasagna noodles on the bottom of the prepared baking pan. Layer with 1/3 of the pot roast mixture and spoon with 1/4 of the pepperoncini mixture.
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7Spread with 1/3 the ranch ricotta mixture and sprinkle with 1/2 of the white American cheese.
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8Repeat the layers and sprinkle with remaining Parmesan cheese.
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9Bake in the preheated oven for 30 minutes. Let set for 5 minutes before cutting.
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