| Steak Lasagna | ||||
| Makes (1) 9x13 pan, serves 12-15 | ||||
| Ingredients | ||||
| 1/2 cup | olive oil |
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| 3 tbls | Emeril’s Essence | |||
| 2 lbs | filet mignon, 4 (8 oz) cuts | |||
| ________ | ||||
| 4 | onions, thinly sliced | |||
| 1 stick | butter, sliced | |||
| salt | ||||
| pepper | ||||
| granulated garlic | ||||
| dried sweet basil | ||||
| 1 tbls | balsamic vinegar | |||
| ________ | ||||
| 15 oz | (1 tub) ricotta cheese | |||
| 1 lb | mozzarella cheese, shredded | |||
| 1/4 cup | Parmesan cheese, grated | |||
| 2 | eggs, whisked | |||
| ________ | ||||
| 9 oz | (1 box) lasagna pasta | |||
| 30 oz | (2-15 oz jars) creamy Alfredo sauce | |||
| 8 oz | mushrooms, sliced | |||
| 8 oz | smoked Gouda cheese, grated | |||
| dried sweet basil | ||||
| dried oregano | ||||
| smoked paprika | ||||
| Directions | ||||
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Preheat the grill to as hot as it will go,
500° if possible. There are many preps to get together before final assembly. Start with the steak. In a large bowl, combine the olive oil and the Essence (or your favorite BBQ rub). Throw the steaks in to coat them. Let them soak while the grill gets hot. Throw the steaks on the grill. The olive oil should ignite; let them flare up. You want a hard char on the outside, but rare on the inside (they’ll finish cooking in the oven later). Flip once and char the other side. Remove the steaks from the grill and let them rest on a cutting board for about 5 minutes. Slice the steaks in half, then cut the other direction into thin strips. Throw the strips in a bowl and set aside. You’re done with the grill, now preheat the oven to 375°. Throw the sliced butter and onions in a large frying pan over medium heat. I know, it looks like a lot of onions, but they will cook down a lot. Season with salt, pepper, granulated garlic, and basil. When the onions become soft and translucent, turn the heat to medium-low and simmer for another 20 minutes or so stirring them occasionally. They will shrink way down and turn brown. Drizzle on some balsamic vinegar, stir it in, then turn off the heat. Let the onions cool in the pan. In a large bowl, throw in the ricotta, mozzarella, and Parmesan cheeses along with the whisked eggs. With a hand mixer, mix until it’s a smooth paste. Set the bowl aside. Do NOT pre-cook the lasagna noodles. Don’t worry, they’ll soften up just fine when you bake it. If you have a lasagna pan, use it. If not, use a 9x13. Spray the pan with Pam, then pour in a thin layer of sauce to coat the bottom. Add a layer of noodles. If you’re using a 9x13 pan, just break the ends off the noodles. Now scatter on about half the steak bits, half the carmelized onions, half the mushrooms, half the ricotta cheese mixture, a third of the Gouda, and a thin layer of sauce. Repeat for layer number two. For the third layer, add a layer of noodles (you may not use them all). Press everything down tight. Don’t worry, you can wash your hands. Spread on a thin layer of sauce to cover everything (you may not use it all). Cover the top with some Gouda. Season the top with some basil, oregano, and smoked paprika Cover the pan tightly with aluminum foil. Bake at 375° for about 70 minutes. If you can stick a fork all the way through it and the noodles are soft, it’s done. Let it cool about 10 minutes before serving. |
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