Pot Roast Lasagna

 

 

Lyndsey's Pot Roast Lasagna

 

This is a list of ingredients from my daughter, Lyndsey.  She is one of those cooks that does not keep track of the actual amounts of the ingredients, just the fact that an ingredient was added.  So, I can’t be held responsible if it does not come out just right – there’s no way to follow the recipe.  Having said all of that, the concept of using a pot roast for your meat filling is amazing!!!  I know first hand because I tried it.  So here’s a recipe for cooks that know what they’re doing!

Ingredients:

  • Cottage cheese
  • 2 eggs
  • Ricotta cheese
  • Fresh parsley
  • Fresh basil
  • Fresh garlic
  • 1 box of frozen spinach
  • Fresh mushrooms
  • Fresh green peppers
  • Fresh onions
  • Sugar
  • Tony Creole Seasoning

 

Directions:

  • Bake at 375 degrees for 1 hour and 15 min

 

Combine a container of cottage cheese, 2 eggs, a small container of ricotta cheese, fresh parsley, basil, and garlic with the Italian blend shredded cheese for filing.  Use your favorite sauce and a box of frozen spinach (optional) with fresh mushrooms; green peppers, onions, and a little sugar to taste.

Let the sauce cook for about an hour and season with Tony’s creole seasoning

Use the no cook lasagna shells and just layer it up… Sauce, noodle, cheese mix, and repeat until the pan is full.

Bake for about an hour and 15 min until cheese is brown.

 

 

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