Cheese Steak-Yumm Lasagna With the Works!

Ingredients

• 8 Steak-ums
• 1 lb lasagna noodle, cooked according to directions on package
• 8 ounces mushrooms, sliced
• 1 bell pepper, chopped
• 1 large onion, sliced
• 1 tablespoon olive oil
• 3-4 garlic cloves, minced
• 8 cups pasta sauce
• 1 chipotle chile in adobo, minced and if you want seeds removed to calm the heat
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• black pepper
• salt
• 16 ounces Velveeta cheese, diced
• 1/2 cup parmesan cheese
• 1 egg
• 16 ounces mozzarella cheese, shredded

Topping

• 1/4 cup parmesan cheese
• 1 jalapeno, diced (optional)

Directions

1. 1

   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.

2. 2

   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.

3. 3

   In bowl, mix together velveeta cheese, egg, and parmesan cheese until combined.

4. 4

   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.

5. 5

   Garnish top with parsley flakes if desired. Bake in 350 degree oven about 40 minutes or until bubbling. Let stand 15 minutes. Serve.