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mississippi roast lasagna

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

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

  • 1 3/4 c
    grated Parmesan cheese, divided
  • 12
    lasagna noodles
  • 5 c
    sliced leftover beef pot roast
  • 6 Tbsp
    magarine, divided
  • 1 pkg
    au jus gravy mix
  • 2 tsp
    black pepper
  • 2 c
    pickled pepperoncini, sliced
  • 1
    vidalia sweet onion, diced
  • 1 Tbsp
    Italian seasoning mix
  • 15 oz
    container ricotta cheese
  • 8 oz
    cream cheese,softened
  • 1
    packet ranch dressing mix
  • 2
    egg whites
  • 3 c
    shredded white American cheese

How To Make mississippi roast lasagna

  • 1
    Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9x13 baking pan. Sprinkle with 3/4 cup Parmesan cheese.
  • 2
    Bring 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.
  • 3
    In 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.
  • 4
    In 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.
  • 5
    In a large bowl, combine the ricotta cheese, cream cheese, ranch dressing mix and egg whites; whisk together until blended.
  • 6
    Place 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.
  • 7
    Spread with 1/3 the ranch ricotta mixture and sprinkle with 1/2 of the white American cheese.
  • 8
    Repeat the layers and sprinkle with remaining Parmesan cheese.
  • 9
    Bake in the preheated oven for 30 minutes. Let set for 5 minutes before cutting.
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