MISSISSIPPI ROAST LASAGNA?
this upcoming recipe i created,is between mississippi roast and lasagna,what if it will combine,i use leftover pot beef roast,season with au jus gravy mix,sauteed pepperoncini,ricotta cheese mixed with ranch dressing mix and add with white american cheese.
Provided by raymond spencer
Categories Pasta
Time 50m
Number Of Ingredients 14
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.
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