Pot Roast Lasagna Recipes

PASS IT ON POT ROAST

Steps:

• Preheat oven to 320 degrees.
• Season beef with seasoned salt and pepper.
• Place the flour in a shallow plate and roll the beef in to coat, shaking off excess. Set aside remaining flour.
• In Dutch oven, heat 2 TBSP oil over medium-high heat. Add the beef and cook turning occasionally, until browned on all sides, about 10 minutes. Transfer the meat to a plate and set aside.
• Add the remaining 2 TBSP of oil to the pot and heat. Add the chopped onions and green pepper and cook, stirring occasionally until tender, about 5 minutes. Return the meat to the pot.
• Add 1 cup of water and all the broth. Bring to a simmer.
• Cover and put in the oven for 2 hours.
• Add the quartered onions, celery, carrots and potatoes and cook for about another 45 minutes or until vegetables are tender.
• Remove from oven. Using a slotted spoon remove the roast and vegetables and cover with foil.
• Skim the fat from the surface of the cooking liquid.
• In a small bowl add remaining flour.
• Gradually add water to dissolve the flour.
• Stir into the pot and bring to a simmer over medium heat. Reduce heat and continue to simmer until the gravy thickens. About five minutes.
• Salt and pepper gravy to taste.
• Carve the roast. Return the sliced roast and vegetables to the pot and simmer for five minutes.
• Enjoy!

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.

THE BEST LASAGNA EVER (COURTESY OF PIONEER WOMAN)

Steps:

• Bring a large pot of salted water to a boil.
• Preheat oven to 350 degrees.
• Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.
• Cook over medium-high heat until browned.
• Drain half the fat; less if you're feeling naughty.
• Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
• Set aside.
• In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
• Stir together well, set aside.
• Cook lasagna until "al dente" (not overly cooked).
• To assemble:.
• Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
• Spoon half the cottage cheese mixture over the noodles, spread evenly.
• Cover cottage cheese with a layer of mozzarella cheese.
• Spoon a little less than half the meat mixture over the top.
• Repeat, ending with meat mixture.
• Sprinkle top generously with extra Parmesan.
• Either freeze, refrigerate for up to two days, or bake immediately:
• 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.