Recipe Details
Ingredients
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2poundsflank steak
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2onions, sliced
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2green bell peppers, sliced
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1(8 ounce) packagesliced fresh mushrooms
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2tablespoonsWorcestershire sauce
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2tablespoonsolive oil
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salt and ground black pepper to taste
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12lasagna noodles
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cooking spray
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2(24 ounce) jarsspaghetti sauce
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1teaspoongarlic powder
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1(16 ounce) containerricotta cheese
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1(8 ounce) packageshredded mozzarella cheese, divided
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½cupgrated Parmesan cheese
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1egg, beaten
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¼cupchopped fresh parsley
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2(8 ounce) packagesshredded provolone cheese
Cooking Directions
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Combine flank steak, onions, 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 for about 30 minutes.
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Meanwhile, place lasagna noodles into a 9×13-inch baking dish. Cover with hot water and let soak until tender, about 20 minutes. Drain noodles in a colander, then dry the baking dish and grease with cooking spray.
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Preheat the oven to 350 degrees F (175 degrees C).
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Transfer marinated steak to a large baking sheet and discard marinade. Arrange onions, bell peppers, and mushrooms around steak.
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Bake in the preheated oven until steak starts to brown, 15 to 20 minutes. Turn on the broiler and broil until steak darkens, about 5 minutes. Remove from the oven and return the heat to 350 degrees F (175 degrees C). Slice steak into thin pieces when cool enough to handle.
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Combine spaghetti sauce and garlic powder in a large skillet over medium-low heat. Stir in sliced flank steak. Add onions, bell peppers, and mushrooms. Remove from the heat.
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Mix ricotta, 1/2 of the mozzarella, Parmesan, egg, and parsley together in a bowl.
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Spread 2 cups sauce mixture in the bottom of the prepared baking dish. Top with four lasagna noodles. Cover noodles with 1/3 of the ricotta mixture, 2 cups sauce mixture, and 1/3 of the provolone. Repeat layers twice. Sprinkle remaining mozzarella on top. Cover the baking dish with greased aluminum foil.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories570 | |
% Daily Value * | |
Total Fat 29g |
37% |
Saturated Fat 14g |
72% |
Cholesterol 94mg |
31% |
Sodium 1079mg |
47% |
Total Carbohydrate 42g |
15% |
Dietary Fiber 5g |
18% |
Total Sugars 14g |
|
Protein 36g |
71% |
Vitamin C 24mg |
26% |
Calcium 622mg |
48% |
Iron 4mg |
20% |
Potassium 817mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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