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  • Ribeye Steak Lasagna Recipe with Fire Roasted Vegetables

    By Chef Tony Matassa,, LLC.

    Ribeye Steak Lasagna with Fire Roasted Vegetables Recipe Video

    How do you improve on a family favorite recipe like lasagna? We start by grilling up some fresh vegetables & juicy ribeye steak and then layering it between stacks of noodles, cheese and homemade pasta sauce.

    SERVES 6 - 8 PREP 30 min COOK 35 min READY IN 1 hour 5 min


    • 1 each ribeye steak
    • 1 each eggplant
    • 1 each red bell pepper
    • 1 each orange bell pepper
    • 6 each portobello mushrooms
    • 1 each purple onion
    • 4 each carrots
    • 2 each zucchini
    • 1 stick unsalted butter
    • 1/4 cup olive oil
    • 4 cloves garlic paste
    • 1.5 lbs fresh diced mozzarella
    • 2 cups fresh grated Parmesan
    • 2 cups alfredo sauce
    • 1 tsp corn starch
    • 7 cups marinara sauce
    • 25-30 each no-boil lasagna noodles

    • Optional: You can use store-bought alfredo sauce, but here is a homemade sauce recipe.
    • Alfredo Sauce:
    • 1 stick unsalted butter, diced
    • 1 cup heavy whipping cream
    • 1/8 tsp cayenne pepper
    • 1 pinch black pepper
    • 1/2 tsp coarse salt
    • 2 Tbsp fresh chopped basil leaves
    • 1 pinch grated nutmeg
    • 1 cup fresh grated parmesan cheese

    • Optional: You can use store-bought marinara sauce, but here is a homemade recipe.
    • Marinara Sauce:
    • 1/4 cup extra virgin olive oil
    • 1 each yellow onion, finely diced
    • 1/2 each red bell pepper, finely diced
    • 1 each celery stalk, finely diced
    • 2 each carrots, finely diced
    • 3 cloves garlic paste
    • 2 Tbsp tomato paste
    • 1 Tbsp brown sugar
    • 1 oz red wine
    • 4 cans crush tomatoes (28 oz. cans)
    • 3 Tbsp dried basil
    • 1/4 tsp thyme
    • 2 tsp dried rosemary (not powder)
    • 2.5 tsp kosher salt
    • 1 Tbsp dried oregano
    • 1 tsp black pepper
    • 1/4 tsp cayenne pepper
    • 1 tsp dried crushed marjoram


    1. Melt together oil, butter and garlic paste to infuse the garlic flavor into the oil. Brush over sliced veggies and fire roast the veggies until charred.
    2. Olive oil and season ribeye steak with salt and pepper, and sear over direct high heat for about 2 minutes per side.
    3. Slice vegetables length wise in small strips. Slice steak across the grain into thin slices.
    4. Add sliced vegetables and steak into a large pan and set aside.
    5. Combine 2 cups alfredo sauce with one teaspoon of corn starch in a mixing bowl. Add in 6 cups of marinara and mix well.
    6. In the pan of vegetables and steak, add in a little bit of grated parmesean, diced mozzarella and a thin layer of the sauce mixture.
    7. Mix together everything in the pan well.
    8. Butter a casserole dish, and begin assembling lasagna in the pan, starting with a layer of sauce.
    9. Layer on lasagna noodles, followed by steak and vegetable mixture, some parmesan and mozzarella, and a layer of sauce.
    10. Layer more lasagna noodles and follow the same layering order until you reach the top of the casserole dish.
    11. For the final layer, top the noodles with sauce and a layer of mozzarella and parmesean.
    12. Cover lasagna with foil and bake at 350°F for about 20 minutes.
    13. Remove foil and finish baking uncovered for 5-10 minutes, until cheese is melted and sauce is bubbling.
    14. Allow lasagna to set up for 10 minutes before slicing and serving.
    15. Plate, top with chopped Basil, and enjoy!

    Alfredo Sauce
    1. In a sauce pan set over low to medium-low heat, begin melting diced butter with the heavy cream, cayenne pepper, black pepper, and salt. Allow the mixture to cook for 2 to 3 minutes, reducing the heavy cream.
    2. Once the cream is reduced, add the basil and nutmeg, cooking for another minute or so.
    3. Now, turn the burner to low and begin stirring in the parmesan cheese until it is all just melted and incorporated.
    4. Remove from the fire, and the sauce is ready to be incorporated into your recipe!

    Marinara Sauce
    1. Saute the first six ingredients in a large sauce pan set over a medium to medium-high burner (about 8 to 10 minutes).
    2. Add in tomato paste and brown sugar, lower the fire to medium-low. Stir well.
    3. Deglaze pan with red wine, and add in crushed tomatoes.
    4. Allow the sauce to come up to a boil for about 10 minutes.
    5. Add in dry spices, stir and cover for 3 minutes.
    6. After 3 minutes, taste sauce and adjust to taste. Tomatoes range in flavor, so adjusting seasoning at this point is important.
    7. Simmer sauce for 15 minutes, remove from fire and add to recipe!