Grilled Argentine Lasagna
564kcal
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
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
Method
- 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.
Nutrition
Serving1personCalories564kcalCarbohydrates45gProtein47gFat21gSaturated Fat10gCholesterol126mgSodium1002mgPotassium1049mgFiber5gSugar12g