Philly Cheesesteak Lasagna

Ingredients

• 1 pound shaved steak
• Olive oil (for cooking)
• Kosher salt & black pepper (to taste)
• 1 Tbsp Worcestershire sauce
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 8 oz mushrooms, sliced
• 4 cloves garlic, minced
• Non-stick spray
• 2 (15 oz) jars queso (Tostitos Queso Blanco)
• 1 package oven-ready lasagna sheets (Barilla)
• 4 cups shredded mozzarella cheese

Instructions

1. Set a skillet over medium heat, once hot add some olive oil and the shaved steak. Season with kosher salt, pepper, and 1/2 Tbsp Worcestershire sauce. Cook 4 to 6 minutes, stirring a few times.
2. Remove the steak and place on a cutting board, chop into smaller pieces.
3. Set the same skillet over medium heat, add more olive oil and the sliced onion, pepper, and mushrooms. Season with kosher salt, pepper, and the remaining 1/2 Tbsp Worcestershire sauce. Cook 8 to 10 minutes, stirring a few times.
4. Add the minced garlic to the veggies and cook 2 more minutes.
5. Spray a 9x13 casserole dish with non stick stray and add a few spoonfuls of the queso, spread evenly. Lay 4 lasagna sheets flat, overlapping slightly.
6. Evenly spread 1/4 of the queso, 1/3 of the cooked steak, 1/3 of the veggies, and 1/4 of the mozzarella cheese. Repeat until you have three layers of lasagna, pressing down after each layer slightly.
7. Top the lasagna with the 4 remaining lasagna sheets, evenly spread the remaining queso and cheese over top.
8. Spray foil with non stick spray and cover the lasagna (sprayed side down to prevent cheese from sticking). Place in a 375 degree oven for 30 minutes. Remove foil and bake 15 more minutes.
9. Let it rest for at least 10 minutes before cutting and serving.