Best Mississippi Roast Lasagna Recipes

CROCK POT MISSISSIPPI POT ROAST (+VIDEO)

Steps:

• Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. This can also be done in your slow cooker if you have the sear or saute option.
• Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
• Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast.
• Cover and cook on low for 8 hours. DO NOT open the lid. It's tempting but leave it alone!
• After it has cooked, take two forks and start shredding the meat. Discard any big fatty pieces. Then serve.

MISSISSIPPI POT ROAST

Steps:

• In a slow cooker, combine the chuck roast, pepperoncini, pepperoncini juice, au just gravy mix, buttermilk ranch dressing, salt, and pepper.
• Cook on LOW until the roast is fork-tender, about 8 hours.
• Pull the chuck apart with two forks. Enjoy!
• To keep the pot roast warm, cover it with aluminum foil.

MISSISSIPPI POT ROAST

Steps:

• Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

MISSISSIPPI ROAST LASAGNA?

Steps:

• 1. Preheat 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 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 sliced leftover pot roast,season with au jus gravy mix and black pepper;saute for 5 minutes or until are tender.
• 4. In a large skillet,combine sliced pepperoncinis and diced onion in remaining margarine,over medium-low heat,season with italian seasoning and saute for 6 minutes.
• 5. In a large bowl,combine ricotta cheese,cream cheese, ranch dressing mix and egg whites;whisk together until blended.
• 6. Place 4 lasagna noodles on the bottom of prepared baking pan.Layer with 1/3 of pot roast mixture,spoon with 1/4 of pepperoncini mixture.
• 7. Spread with 1/3 of ranch ricotta mixture and sprinkle with 1/2 of white american cheese.
• 8. Repeat layers and sprinkle with remaining parmesan cheese.
• 9. Bake in the preheated oven for 30 minutes.Let set for 5 minutes before cutting.