Philly Cheesesteak Lasagna Recipe

Ingredients

• 2 pounds flank steak
• 2 onions, sliced
• 2 green bell peppers, sliced
• 1 (8 ounce) package sliced fresh mushrooms
• 2 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 12 lasagna noodles
• cooking spray
• 2 (24 ounce) jars spaghetti sauce
• 1 teaspoon garlic powder
• 1 (16 ounce) container ricotta cheese
• 1 (8 ounce) package shredded mozzarella cheese, divided
• 0.5 cup grated Parmesan cheese
• 1 egg, beaten
• 0.25 cup chopped fresh parsley
• 2 (8 ounce) packages shredded provolone cheese

Instructions

1. In a large resealable bag, combine flank steak, sliced onions, diced bell peppers, and sliced mushrooms. Pour in Worcestershire sauce, olive oil, and season generously with salt and pepper. Seal the bag and marinate in the refrigerator for approximately 30 minutes to enhance the flavors.
2. While the steak marinates, place the lasagna noodles in a 9x13-inch baking dish. Cover them completely with hot water and allow them to soak until they become tender, about 20 minutes. Once softened, drain the noodles thoroughly in a colander. Dry the baking dish and lightly grease it with cooking spray to prevent sticking.
3. Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking.
4. Remove the marinated steak mixture from the bag and transfer it to a large baking sheet. Discard the remaining marinade. Spread the onions, bell peppers, and mushrooms evenly around the steak.
5. Place the baking sheet in the preheated oven and bake until the steak begins to brown, approximately 15 to 20 minutes. Then, turn on the broiler and broil until the steak achieves a darker, more caramelized color, about 5 minutes. Remove the baking sheet from the oven and reduce the oven temperature back to 350 degrees F (175 degrees C). Once the steak has cooled slightly, slice it into thin, flavorful pieces.
6. In a large skillet set over medium-low heat, combine your favorite spaghetti sauce with garlic powder. Stir in the sliced flank steak, sauteed onions, bell peppers, and mushrooms. Remove the skillet from the heat.
7. In a mixing bowl, combine the creamy ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, a fresh egg, and chopped parsley. Mix well until all ingredients are fully incorporated.
8. Spread 2 cups of the sauce mixture evenly across the bottom of the prepared baking dish. Top with four lasagna noodles, overlapping as needed. Spread 1/3 of the ricotta mixture over the noodles, followed by 2 cups of the sauce mixture, and then 1/3 of the provolone cheese. Repeat these layers twice more. Finally, sprinkle the remaining mozzarella cheese evenly over the top. Cover the baking dish tightly with greased aluminum foil to prevent sticking.
9. Bake in the preheated oven until the lasagna is bubbling and heated through, about 45 minutes. Remove the foil and continue baking until the mozzarella cheese is nicely browned and melted, about 15 minutes. Allow the lasagna to stand for 15 minutes before slicing and serving.

Nutrition

• Calories: 570 kcal
• Fat Content: 29 g
• Fiber Content: 5 g
• Sugar Content: 14 g
• Sodium Content: 1079 mg
• Protein Content: 36 g
• Cholesterol Content: 94 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g