mississippi roast lasagna

How To Make mississippi roast lasagna

• Step 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.
• Step 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.
• Step 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.
• Step 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.
• Step 5
  In a large bowl, combine the ricotta cheese, cream cheese, ranch dressing mix and egg whites; whisk together until blended.
• Step 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.
• Step 7
  Spread with 1/3 the ranch ricotta mixture and sprinkle with 1/2 of the white American cheese.
• Step 8
  Repeat the layers and sprinkle with remaining Parmesan cheese.
• Step 9
  Bake in the preheated oven for 30 minutes. Let set for 5 minutes before cutting.
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