Cheese Steak-Yumm Lasagna With the Works!

I remember the first time I ever had anything even resembling this culinary masterpiece. It was at a bustling street fair, the air thick with the smell of grilling onions and simmering sauces. A vendor was shouting about his “Philly Cheesesteak Lasagna,” and though I was skeptical, the promise of melted cheese and savory meat was too tempting to resist. One bite, and I was hooked. The layers of flavor, the unexpected twist on two classic comfort foods – it was pure genius. That day sparked a years-long quest to recreate and perfect my own version, resulting in this show-stopping recipe.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 12
• Yield: One 9×13 inch lasagna
• Dietary Type: Not specified

Ingredients

• 8 Steak-ums
• 1 lb lasagna noodles, 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 (seeds removed to calm the heat, optional)
• 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)

Equipment Needed

• 9 x 13 inch baking dish
• Large skillet or pan
• Large pot
• Mixing bowl
• Nonstick pan

Instructions

1. Begin by preparing the sauce. In a large skillet or pan, heat the olive oil over medium heat. Sauté the minced garlic until it begins to brown, taking care not to burn it.
2. Add the sliced onions, chopped bell pepper, and sliced mushrooms to the skillet. Sauté the vegetables until they are tender, approximately 5-7 minutes.
3. Pour in the pasta sauce, and add the minced chipotle pepper (if using), dried basil, dried oregano, dried parsley, black pepper, and salt. Stir well to combine.
4. Reduce the heat to low and simmer the sauce for 10 minutes, allowing the flavors to meld together. Stir occasionally.
5. While the sauce is simmering, prepare the Steak-ums. In a nonstick pan over medium-high heat, cook the Steak-ums until they are no longer pink, breaking them up with a utensil as they cook. This ensures even cooking and distribution in the lasagna.
6. Once the Steak-ums are cooked through, transfer them to a plate lined with paper towels to drain excess grease. Let them cool slightly, then chop them into smaller pieces.
7. In a mixing bowl, combine the diced Velveeta cheese, egg, and parmesan cheese. Mix until well combined, creating a creamy cheese mixture that will bind the layers of the lasagna.
8. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
9. Assemble the lasagna. Coat the bottom of a 9 x 13 inch baking dish with a thin layer of pasta sauce. This prevents the noodles from sticking and adds moisture to the bottom layer.
10. Arrange 4 cooked lasagna noodles over the sauce, overlapping slightly if necessary to cover the bottom of the dish.
11. Spread about 1/4 of the Velveeta cheese mixture evenly over the pasta.
12. Spread a layer of the tomato sauce over the cheese mixture.
13. Place a layer of the chopped Steak-umm sandwich steaks slices over the sauce.
14. Sprinkle with 1/4 of the shredded mozzarella cheese.
15. Repeat the layering process two more times, starting with the lasagna noodles, followed by the Velveeta cheese mixture, tomato sauce, Steak-ums, and mozzarella cheese.
16. For the final layer, top with the remaining pasta sauce and parmesan cheese.
17. If desired, garnish the top with parsley flakes for added color and freshness.
18. Bake in the preheated oven for approximately 40 minutes, or until the lasagna is bubbling and the cheese is melted and lightly browned.
19. Remove the lasagna from the oven and let it stand for 15 minutes before serving. This allows the lasagna to set and makes it easier to cut.
20. If using, sprinkle the diced jalapeno over the top for added heat.

Expert Tips & Tricks

• Don’t overcook the noodles: Slightly undercook the lasagna noodles, as they will continue to cook in the oven. Overcooked noodles will result in a mushy lasagna.
• Use quality cheese: The better the cheese, the better the flavor. Use freshly grated parmesan cheese for a richer taste.
• Customize the sauce: Add a pinch of red pepper flakes for extra heat, or a splash of balsamic vinegar for a deeper flavor.
• Make it ahead: Assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld even further.

Serving & Storage Suggestions

Serve the Cheese Steak-Yumm Lasagna hot, straight from the oven. A tossed salad and a loaf of crusty Italian bread make perfect accompaniments.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or in the oven until heated through. For longer storage, freeze the lasagna in individual portions or in a freezer-safe container for up to 2-3 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	662.2 kcal	N/A
Calories from Fat	312 g	47%
Total Fat	34.7 g	53%
Saturated Fat	16.7 g	83%
Cholesterol	109.4 mg	36%
Sodium	1728.9 mg	72%
Total Carbohydrate	54.6 g	18%
Dietary Fiber	2.5 g	10%
Sugars	20.1 g	N/A
Protein	32.6 g	65%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicy Version: Use spicy Velveeta cheese and add a few sliced jalapenos to the topping for an extra kick.
• Vegetarian Option: Substitute the Steak-ums with a hearty vegetable mixture, such as sautéed zucchini, eggplant, and spinach.
• Gluten-Free: Use gluten-free lasagna noodles.
• Lower-Fat: Use reduced-fat Velveeta and mozzarella cheese.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cheese instead of Velveeta?
A: While Velveeta adds a unique creamy texture, you can substitute it with ricotta cheese or a combination of cream cheese and cheddar.

Q: Can I make this lasagna ahead of time?
A: Absolutely! Assembling the lasagna a day in advance allows the flavors to meld together, resulting in an even more delicious dish. Just cover it tightly and store it in the refrigerator until you’re ready to bake.

Q: How do I prevent the lasagna from drying out?
A: To keep your lasagna moist, make sure to have enough sauce, and cover the baking dish with foil during the first half of the baking time. Remove the foil during the last 15-20 minutes to allow the cheese to brown.

Q: Can I freeze leftover lasagna?
A: Yes, lasagna freezes well. Cut it into individual portions, wrap them tightly in plastic wrap and then foil, and store them in the freezer for up to 2-3 months. Thaw completely before reheating.

Q: Is it necessary to remove the seeds from the chipotle pepper?
A: Removing the seeds from the chipotle pepper will reduce the heat level of the sauce, making it more palatable for those who prefer a milder flavor. If you enjoy a spicier dish, you can leave the seeds in.

Final Thoughts

This Cheese Steak-Yumm Lasagna with the Works! is more than just a recipe; it’s an experience. It’s a celebration of comfort food, a fusion of flavors, and a guaranteed crowd-pleaser. Don’t be afraid to get creative and customize it to your own taste. Whether you’re serving it at a casual get-together or a special occasion, this lasagna is sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I can’t wait to hear about your creations and the smiles they bring!