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.
Comments
Je viens de trouver ce qu’on mange demain soir!! MERCI Firebarn