Steak-umm Lasagna

Number of Servings: 4

Ingredients:

• 8 Steak-umm Sliced Steaks
• 1 package lasagna noodles
• 8 oz mushrooms
• 1 medium red pepper, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 2 (28 oz) jars pasta sauce
• 1 teaspoon basil
• 1 teaspoon oregano
• 16 oz ricotta cheese (low fat)
• 2 eggs
• 1/2 cup Parmesan cheese
• 12 oz mozzarella cheese

Instructions:

Cook lasagna noodles according to directions. In olive oil, sauté garlic until it begins to brown; add onions, peppers, and mushrooms and sauté until tender. Add tomato sauce, basil, and oregano. Simmer for 10 minutes. In nonstick pan, cook Steak-umm until no longer pink, chopping with utensil as you cook. When done, set aside on plate covered with paper towels. In bowl, mix together ricotta cheese, eggs, and parmesan cheese until smooth. 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 ricotta mixture evenly over the pasta, then spread layer of tomato sauce over ricotta. Place a layer of Steak-umm. Sprinkle with 1/4 of mozzarella. Repeat process again two more times starting with lasagna noodles. Top with pasta sauce and remaining mozzarella cheese. Garnish top with parsley flakes if desired. Bake in 350 degree oven about 40 minutes or until bubbling. Let stand 15 minutes. Serve.

Serve with a tossed salad and a loaf of Italian bread.