Philly Cheesesteak Lasagna

• Meat

  • 2 lbs Sirloin beef steak or deli sliced roast beef

• Produce

  • 1 Green bell pepper
  • 1 Onion, large
  • 1 Red bell pepper

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 12 Lasagna noodles, cooked

• Baking & Spices

  • 1/4 cup Flour
  • 1/2 tsp Italian seasoning
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Cheddar cheese, sharp grated
  • 1 1/2 cup Mozzarella cheese, grated
  • 1 1/2 cup Parmesan-reggiano cheese, grated
  • 1 1/2 cup Provolone cheese
  • 2 cups Ricotta cheese
  • 2 cups Whole milk

Found on pinchmetwice.com

Ingredients

• 12 lasagna noodles, cooked
• 1 tablespoon olive oil
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced (optional)
• 1 large onion, sliced
• 2 lbs of sirloin beef steak or deli sliced roast beef
• ¼ cup of butter
• ¼ cup of flour
• 2 cups of whole milk
• 1½ cup (12 oz) of provolone cheese
• 1½ cup (12 oz) of Parmesan reggiano cheese, grated
• ½ teaspoon of Italian seasoning
• salt, pepper to taste
• 2 eggs
• 2 cups (16 oz) of ricotta cheese
• ½ cup (4 oz) of sharp cheddar cheese, grated
• 1½ cup (12 oz) of mozzarella cheese, grated

Directions

• Preheat oven to 375 F.
• In a pan over medium-high heat add your olive oil.
• Cook sliced peppers and onions for about 10 minutes or until soft and browned. Drain and set aside.
• Add meat to your pan and cook on both sides until browned. Drain and set aside.
• Stir veggies and meat together in a bowl and set aside.
• - Cheese Sauce -
• In a saucepan melt butter over medium-heat.
• Add in flour over the butter and whisk for 2 minutes until a paste forms.
• Slowly add the milk over the paste and whisk constantly for about 5 minutes until mixture begins to thicken.
• Add in the provolone and ½ cup of parmesan and whisk until the cheese is melted. Remove from heat.
• Add Italian seasoning to cheese sauce, salt and pepper (to taste)
• - Ricotta Mix -
• In a large bowl, mix ricotta, 1 cup of parmesan, cheddar, ½ cup of mozzarella, salt (to taste) and eggs. Set aside.
• - To Assemble -
• In a greased 13 by 9 inch pan spread ⅓ of the cheese sauce mixture.
• Top with 4 lasagna noodles, overlapping if necessary.
• Spread ⅓ of the meat and veggie mixture.
• Add half of the ricotta mix.
• Next layer. Add 4 more lasagna noodles.
• Add another ⅓ of the cheese sauce.
• Add another ⅓ of the meat and veggie mixture.
• Add the other half of the ricotta mix.
• Final layer. Top with 4 more lasagna noodles.
• Top with the rest of the cheese sauce.
• Add on the rest of the meat and veggie mixture.
• Finally top with 1 cup of mozzarella.
• Cover pan with aluminum foil and bake for 30 minutes.
• Remove foil from pan and bake an additional 20 minutes.
• (Optional add on parsley and more parmesan before putting back in oven.)
• Allow lasagna to cool for about 10-15 minutes before cutting.
• Serve with French or Italian bread.