I love my Philly cheesesteak sandwiches with marinara, so I thought I'd try making lasagna! It turned out fantastic! Note that you do not have to boil your noodles for lasagna. Just let them soak in hot tap water for at least 20 minutes.

Gallery

Recipe Summary

prep:
35 mins
cook:
1 hr 20 mins
additional:
45 mins
total:
2 hrs 40 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flank steak, onions, green bell peppers, and mushrooms in a large resealable plastic bag. Add Worcestershire sauce, olive oil, salt, and pepper. Seal and let marinate in the refrigerator, about 30 minutes.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C).

  • Place lasagna noodles in a 9x13-inch baking dish. Cover with hot water and let soak until tender, about 20 minutes. Drain in a colander. Grease baking dish with cooking spray.

  • Transfer steak to a large baking sheet. Arrange onions, green bell peppers, and mushrooms around steak. Discard marinade.

  • Bake steak in the preheated oven until starting to brown, 15 to 20 minutes. Turn on broiler; broil until steak darkens, about 5 minutes. When cool enough to handle, slice the steak into thin pieces.

  • Combine spaghetti sauce and garlic powder in a large skillet over medium-low heat. Stir in the sliced flank steak. Add onions, green bell peppers, and mushrooms. Remove from heat.

  • Mix ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, and parsley together in a bowl.

  • Spread 2 cups of the sauce mixture in the bottom of the baking dish. Top with 4 lasagna noodles. Cover noodles with 1/3 of the ricotta mixture, 2 cups of the sauce mixture, and 1/3 of the provolone cheese. Repeat layers twice. Sprinkle remaining mozzarella cheese on top. Cover baking dish with greased aluminum foil.

  • Bake in the preheated oven until bubbling, about 45 minutes. Uncover and continue baking until mozzarella cheese is browned, about 15 minutes. Let stand for 15 minutes before cutting and serving.

Cook's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

570 calories; protein 35.7g 71% DV; carbohydrates 42.2g 14% DV; fat 28.8g 44% DV; cholesterol 94.2mg 31% DV; sodium 1078.8mg 43% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/12/2018
WOW I can not say enough about this recipe! It's a great twist on the traditional lasagna! I omitted the peppers just out of preference and I use a mixture of ricotta and cottage cheese. I will make this again for sure! Read More
(5)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2018
WOW I can not say enough about this recipe! It's a great twist on the traditional lasagna! I omitted the peppers just out of preference and I use a mixture of ricotta and cottage cheese. I will make this again for sure! Read More
(5)
Rating: 5 stars
03/05/2020
Really enjoyed this recipe! It’s so good. It freezes well too, which is really great because I made a double batch. Read More
Rating: 5 stars
07/17/2020
my family and I really enjoy Read More
Advertisement