Philly Cheesesteak Lasagna

A complete gathering of comfort foods - all in one dish. A hardy scrumptious family dinner with not much fuss, and something a little outside the normal lasagna (which I also love).

Ingredients

• 2 lb finely sliced beef (about 4 cups)
• 1 cup green bell peppers, sliced into strips
• 1 cup red bell peppers, sliced into strips
• 1 onion, sliced into sliced into strips
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 teaspoon granulated garlic
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups beef broth
• 4 cups provolone (cubed, sliced or shredded)
• 1 pack oven ready lasagna noodles (we used Barrella Flat oven ready)
• 2 tablespoons fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 350 degrees F
2. In a large skillet, add 2 tablespoons olive oil and combine onions, and bell peppers, season with a little salt and pepper and saute until just tender.
3. Add 2 tablespoon butter to the skillet when that is melted 2 tablespoons flour and stir quickly, slowly add 2 cups beef broth, garlic and a little salt and pepper, place your cooked beef in the sauce and turn down to low
4. Spray a 9x13-inch baking dish with non-stick spray. 
5. Using a large spoon or a ladle, spoon some of the broth on the bottom of the baking dish, add a layer of oven ready lasagna noodles, top with some of meat, broth, onions, peppers and cheese and repeat layers topping with a good layer of cheese. (This should give you about 3 layers)
6. Cover baking dish with aluminum foil. (I spray a little non-stick spray on the foil so it doesn't stick to the cheese)
7. Bake in the preheated oven until bubbling, about 40 minutes. Uncover and continue baking about 15 minutes until cheese is a little toasted. Garnish with fresh parsley. Let stand for 15 minutes before cutting and serving.

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