Cheese steak lasagna style! A tossed salad and a loaf of Italian bread.If you want spicy use spicy veelveta cheese. Top with a couple sliced jalapenos.
1 lblasagna noodle, cooked according to directions on package
8 ouncesmushrooms, sliced
1 bell pepper, chopped
1 largeonion, sliced
1 tablespoonolive oil
3 -4 garlic cloves, minced
8 cupspasta sauce
1 chipotle chile in adobo, minced and if you want seeds removed to calm the heat
1 teaspoondried basil
1 teaspoondried oregano
1 teaspoondried parsley
black pepper
salt
16 ouncesVelveeta cheese, diced
1/2cupparmesan cheese
1 egg
16 ouncesmozzarella cheese, shredded
Topping
1/4cupparmesan cheese
1 jalapeno, diced (optional)
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Instructions
In olive oil, sauté garlic until it begins to brown; add onions, peppers, and mushrooms and sauté until tender. Add tomato sauce, chipotle pepper, basil, oregano,parsley, pepper and salt. Simmer for 10 minutes.
In nonstick pan, cook steaks until no longer pink, chopping with utensil as you cook. When done, set aside on plate covered with paper towels. When cooled chop.
In bowl, mix together velveeta cheese, egg, and parmesan cheese until combined.
Coat the bottom of a 9 x 13 inch baking dish with a thin layer of tomato sauce. Place 4 lasagna noodles over the sauce. Spread about 1/4 of cheese mixture evenly over the pasta, then spread layer of tomato sauce over ricotta. Place a layer of Steak-umm sandwich steaks slices. Sprinkle with 1/4 of mozzarella. Repeat process again two more times starting with lasagna noodles. Top with pasta sauce and parmesan cheese.
Garnish top with parsley flakes if desired. Bake in 350 degree oven about 40 minutes or until bubbling. Let stand 15 minutes. Serve.