Step 1: Heat the oven to 350 degrees F.

Step 2: For the pepper sauce: Add the roasted red peppers to a blender along with about 2 Tablespoons of the liquid from the jar. Purée the peppers until smooth, adding 1 to 2 Tablespoons water if needed to help it blend (avoid adding too much liquid from the jar as it can be very acidic).

Step 3: Heat a skillet with the butter. Sauté the garlic in the butter over medium-low heat. Pour in the puréed peppers, then add the basil and some freshly cracked pepper. Stir to combine.

Step 4: Allow the sauce to come up to a simmer. Turn the heat down to low and let the sauce simmer for 10 to 15 minutes, stirring often, or until the mixture is thick.

Step 5: Add the cream to the skillet, stir until the sauce is smooth, and allow to heat through. Taste the sauce add salt if needed. Set aside.

Step 6: For the Rotolo di Pasta: Cook the pasta to al dente. Drain, cool, and toss lightly with oil.

Step 7: Cook the Steak-EZE® Ribeye on a flattop until browned, separating the meat slices as they cook. Check seasoning and remove the beef to a bowl.

Step 8: Saute the peppers and onion and combine them with the meat. Add 2 ½ pounds of the cheese and mix thoroughly.

Step 9: Spread half of the pepper sauce in a baking pan. Roll up each lasagna noodle with some of the beef and vegetable mixture and lay it in the baking dish.

Step 10: Top with the remaining sauce and any remaining beef mixture. Finish with the remaining cheese and bake until set, 45 minutes to 1 hour.

Chef Notes:

These can be built as individuals or in larger formats.