Grilled Argentine Lasagna
Baked until bubbly and golden, the lasagna has layers of grilled meat, cheese, and tomato sauce.
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Servings: 8 people
Calories: 564 kcal
Equipment
- Large pot for boiling water and cooking lasagna noodles
- Grill
- Large skillet for cooking vegetables and tomato sauce
- 9x13 inch baking dish for assembling and baking the lasagna
- Aluminum foil for covering the lasagna while baking
Ingredients
- 1 pound lasagna noodles
- 2 pounds skirt steak or flank steak
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, diced
- 2 28 oz cans crushed tomatoes
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp red pepper flakes
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- Olive oil
Instructions
- Preheat the grill to high heat.
- Brush the steak with olive oil and season with salt and black pepper.
- Grill the steak for 5-6 minutes per side, or until it reaches your desired level of doneness. Allow the steak to rest for a few minutes, and then slice it thinly against the grain.
- Cook the lasagna noodles according to package instructions. Drain and rinse with cold water.
- In a large skillet, heat some olive oil over medium heat. Add the onion, garlic, and bell peppers. Cook for 5-6 minutes, or until the vegetables are soft and fragrant.
- Add the crushed tomatoes, oregano, basil, red pepper flakes, salt, and black pepper. Simmer the sauce for 10-15 minutes, or until it has thickened.
- Preheat the oven to 375°F.
- In a 9x13 inch baking dish, layer the lasagna noodles, sliced steak, tomato sauce, mozzarella cheese, and Parmesan cheese. Repeat the layers until you run out of ingredients.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the lasagna rest for 5-10 minutes before slicing and serving.
Notes
Tips and Tricks
To save time, grill the steak and cook the tomato sauce in advance and store them in the refrigerator until you're ready to assemble the lasagna. Use oven-ready lasagna noodles to save time and avoid the extra step of boiling the noodles. Don't overcook the steak or it will become tough and chewy. Let the lasagna rest for at least 10 minutes before slicing and serving to allow the layers to set.Nutrition
Serving: 1person | Calories: 564kcal | Carbohydrates: 45g | Protein: 47g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 126mg | Sodium: 1002mg | Potassium: 1049mg | Fiber: 5g | Sugar: 12g
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