PHILLY CHEESE STEAK LASAGNE

Ingredients:

300 g. of meat for fondue

1 tbsp. olive oil

1 green pepper cut into small cubes

227 g. white mushrooms cut into slices

1 French shallot, finely chopped

-1/3 cup of Firebarns Steak

500 g. provolone cheese

500 g. grated Italian cheese

-150 grated Parmesan cheese

500 g. cooked and drained lasagne pasta

500 ml Alfredo sauce

1/3 cup breadcrumbs

Chopped green onions for garnish

Salt and pepper to taste

Preparation:

In a skillet over medium high heat, brown the fondue meat, mushrooms, French shallot and bell pepper with a drizzle of olive oil. When meat and mushrooms begin to brown, add Firebarns Steak and simmer over medium heat for about 5 minutes.

In a large Pyrex dish, add a layer of provolone, Italian cheese, Alfredo sauce and 1/3 of the fondue meat mixture. Top with a layer of lasagna dough and repeat these steps 2 more times. Top the last layer with grated Parmesan cheese and breadcrumbs and bake at 425F for 10 minutes. Sprinkle with green onions before serving.