Philly Cheesesteak Lasagna

Philly Cheesesteak Lasagna 12 lasagna noodles, cooked 1 tablespoon olive oil 1 green bell pepper, sliced 1 red bell pepper, sliced (optional) 1 large onion, sliced 2 lbs of sirloin beef steak or deli sliced roast beef 1/4 cup of butter 1/4 cup of flour 2 cups of whole milk 1 1/2 cup (12 oz) of provolone cheese 1 1/2 cup (12 oz) of Parmesan reggiano cheese, grated 1/2 teaspoon of Italian seasoning salt, pepper to taste 2 eggs 2 cups (16 oz) of ricotta cheese 1/2 cup (4 oz) of sharp cheddar cheese, grated 1 1/2 cup (12 oz) of mozzarella cheese, grated Preheat oven to 375 F. In a pan over medium-high heat add your olive oil. Cook sliced peppers and onions for about 10 minutes or until soft and browned. Drain and set aside. Add meat to your pan and cook on both sides until browned. Drain and set aside. Stir veggies and meat together in a bowl and set aside. - Cheese Sauce - In a saucepan melt butter over medium-heat. Add in flour over the butter and whisk for 2 minutes until a paste forms. Slowly add the milk over the paste and whisk constantly for about 5 minutes until mixture begins to thicken. Add in the provolone and ½ cup of parmesan and whisk until the cheese is melted. Remove from heat. Add Italian seasoning to cheese sauce, salt and pepper (to taste) - Ricotta Mix - In a large bowl, mix ricotta, 1 cup of parmesan, cheddar, ½ cup of mozzarella, salt (to taste) and eggs. Set aside. - To Assemble - In a greased 13 by 9 inch pan spread ⅓ of the cheese sauce mixture. Top with 4 lasagna noodles, overlapping if necessary. Spread ⅓ of the meat and veggie mixture. Add half of the ricotta mix. Next layer. Add 4 more lasagna noodles. Add another ⅓ of the cheese sauce. Add another ⅓ of the meat and veggie mixture. Add the other half of the ricotta mix. Final layer. Top with 4 more lasagna noodles. Top with the rest of the cheese sauce. Add on the rest of the meat and veggie mixture. Finally top with 1 cup of mozzarella. Cover pan with aluminum foil and bake for 30 minutes. Remove foil from pan and bake an additional 20 minutes. (Optional add on parsley and more parmesan before putting back in oven.) Allow lasagna to cool for about 10-15 minutes before cutting. Serve with French or Italian bread.