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How To make Jason's Broccoli Lasagne
2 cn (10oz) Broccoli soup
1 pk (10oz) Frozen chopped broc
4 T Cooking oil
3 Carrots, thinly sliced
1 Large onion, diced
3/4 lb Mushrooms, sliced
12 Lasagne noodles
1 lb Mozzarella, grated
15 oz Ricotta
2 Eggs
1/2 c Parmesan cheese
Heat soup with broccoli until broccoli is thawed. Cook carrots and onions in 1 Tbsp oil until lightly browned. Reduce heat to low. Add 1/4 cup water and cover. Simmer until cooked, about 15 minutes. Remove to a bowl. In 3 Tbsp oil, cook mushrooms until moisture is gone. Stir in carrot mixture. Mix cheeses and eggs. Set oven to 375F. Place 1 cup sauce in pan. Layer with 1/2 of noodles, 1/2 of cheese mixture, all of carrot mixture, 1/2 remaining sauce, remaining noodles, cheese and sauce. Cook for 45 minutes. -----
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RECIPE:
on a baguette/sub roll add two types of cheese (I used cheddar & provolone) & toast in oven. (see other comment for more)
Then add shredded turkey, pepperoni, salami & shredded lettuce tossed in 1:1 ratio of mayo & mustard. Top with pickles & thinly sliced onion!
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Crafty Crescent Lasagna
This recipe from the Pillsbury website.
INGREDIENTS:
Meat Filling:
1/2 lb bulk pork sausage
1/2 lb lean (at least 80%) ground beef ( I used a pound of ground beef and omitted the sausage)
3/4 cup chopped onions
1 tablespoon dried parsley flakes
1/2 teaspoon dried basil leaves
1/2teaspoon dried oregano leaves
1 small clove garlic, finely chopped
Dash pepper
1can (6 oz) tomato paste
Cheese Filling:
1/4 cup grated Parmesan cheese ( 1 used 1/4 cup Parmesan and 1/4 cup Mozzarella)
1cup small-curd cottage cheese or Ricotta cheese
1egg
Crust:
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2(7x4-inch) slices mozzarella cheese (I used 1 cup shredded mozzarella)
1 tablespoon milk
1 tablespoon sesame seed
DIRECTIONS:
In 10-inch skillet, cook sausage and beef until thoroughly cooked and no longer pink, stirring frequently; drain. Stir in remaining meat filling ingredients; cook 5 minutes, stirring occasionally, until thoroughly heated.
Meanwhile, heat oven to 375°F. In small bowl, mix cheese filling ingredients. Unroll both cans of dough. Place dough rectangles side by side, on ungreased cookie sheet (if using crescent dough, firmly press edges and perforations to seal). Press to form 15x13-inch rectangle.
Spoon half of meat filling in 6-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Arrange mozzarella cheese slices over filling.
Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed.
Bake 23 to 27 minutes or until deep golden brown.
Shaw Jason Shaw@audionautix.com
Meat Lasagna
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