Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds sirloin, sliced very thin
  • Salt and pepper
  • 1 large white onion, chopped
  • 10 ounces button mushrooms, sliced
  • 1 large poblano pepper, chopped
  • 3 cloves garlic, minced
  • 28 ounces tomato sauce
  • 3 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes
  • 8 ounces no-cook lasagna noodles
  • 8 ounces Provolone cheese, sliced
  • 1 jar processed cheese sauce (optional)

Instruction

  • Freeze sirloin steak for 20 minutes until it’s very cold, then slice as thin as possible. In a large skillet add a drizzle of oil and the steak slices. Brown steak well for 3-4 minutes. Season with salt and pepper.
  • Remove steak from skillet and add a new drizzle of oil. Add onions, mushrooms, poblano pepper, and garlic and cook until veggies soften, 5-6 minutes. Season with salt and pepper and add tomato sauce. Cook for a few minutes so sauce can meld with veggies. Add red pepper flakes.
  • In a 5 to 6-quart slow cooker, add a small layer of the tomato mixture to the bottom of the dish, then add a layer of no-cook lasagna noodles (it’s okay if you have to break them up a bit to get them to fit). Then add half of the steak, half of the Provolone slices, and half of the mushroom and pepper mixture. Top with another layer of noodles, the rest of the steak, the last of the Provolone, and tomato sauce mixture, leaving some of the tomato sauce mixture for the top.
  • Add a top layer of noodles, followed by the last of the sauce, covering the noodles as best you can.
  • Cover and cook on high heat in the slow cooker for 3-4 hours until it’s bubbly and starting to brown around the edges.
  • Serve lasagna drizzled with warm cheese sauce (optional).