Directions
- Preheat your oven to 200°C (400°F). If you’re using zucchini noodles, lightly brush the slices with olive oil, sprinkle with salt and pepper, and lay them on a lined baking sheet. Roast for 10–12 minutes to reduce moisture so the lasagna won’t turn watery. If using provolone slices as the noodle substitute, simply set them aside for layering.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced onions, green pepper, and red pepper. Cook for 8–10 minutes until softened, sweet, and lightly caramelized. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the shaved steak to the skillet with the vegetables. Season with salt, pepper, Worcestershire sauce, and smoked paprika if using. Cook until the beef is no longer pink and the mixture smells like a classic cheesesteak filling. Remove from heat and allow it to cool slightly.
- In a mixing bowl, combine cream cheese, heavy cream, egg, garlic powder, onion powder, and a pinch of pepper. Whisk until smooth and creamy. This mixture will help bind the lasagna and give it a velvety texture.
- Lightly grease a medium baking dish (9×13 inches or similar). Start with a thin layer of the cream cheese mixture on the bottom to keep everything moist and flavorful.
- Add a layer of zucchini slices or provolone “noodles.” Spoon a generous portion of the beef-and-pepper mixture over the layer, then drizzle with a bit of the cream cheese mixture. Sprinkle a handful of mozzarella.
- Repeat the layering process: zucchini or cheese slices → beef mixture → cream cheese mixture → mozzarella. Continue until all ingredients are used, finishing with mozzarella and the provolone slices arranged neatly across the top.
- Bake the assembled lasagna for 20–25 minutes at 200°C (400°F), or until the cheese is melted, bubbling, and lightly golden around the edges.
- Let the lasagna rest for at least 10 minutes before slicing. This allows the layers to set and makes serving easier. Enjoy the aroma of peppers, beef, and cheese filling your kitchen—it’s the comforting essence of a cheesesteak in lasagna form.
Recipe Details
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50–60 minutes
Servings: 6
Difficulty Level: Medium
Variations & Substitutions
• Keto “Zero Veg” Version: Replace zucchini entirely with provolone cheese layers for an ultra-low-carb, ultra-cheesy version.
• Spicy Lasagna: Add sliced jalapeños or a pinch of crushed red pepper to the beef mixture for a bold kick.
• Mushroom Lovers: Add 200 g (7 oz) sliced mushrooms sautéed with the peppers for deeper flavor and more texture.
• Dairy-Light Version: Use half the mozzarella and replace cream cheese with ricotta (not low-carb, but lighter).
Serving Suggestions
The most important part is just ahead — click NEXT »»
