Pour 2 tbsp of vegetable oil into a large pot of pan, then heat up over medium high heat.
Once the oil is hot, add in the steak, season with the salt & pepper, then cook for about 5 minutes.
Next, remove the steak from the pan, then add in the peppers & onions. Season with sat & pepper.
Cook until translucent, then remove from the pan.
Combine the steak, onions, and peppers, then toss in the minced garlic. Set to the side.
In medium sized sauce pan, add 4 tbsp of salted butter, and melt down over medium heat.
Sprinkle in 1/3 cup of all purpose flour, then stir and let cook for 2 minutes.
Next pour in the milk, then add the mascarpone cheese.
Stir the ingredients, and now add in the creamy harvarti.
Stir the ingredients, until all sauce is creamy, and everything is melted & creamy.
Reduce the heat to low.
Now cook the pasta until it al dente'.
Combine the ricotta, eggs, 8 oz shredded mozzarella cheese, and Italian herbs.
Mix until well combined.
Combine all of the remaining cheese.
Now it's time to LAYER THE INGREDIENTS!
Preheat the oven to 350 F.
Lightly oil a 9x13 bake dish.
Add in a layer of pasta, then the ricotta mixture, the cheese mixture, the pepper and onions, then the cheese sauce.
The top off with sauce, steak, and cheese.
Leave the lasagna uncovered,
Bake in the oven for 45 minutes.
Let cool for about 10 minutes before digging in.
Serve & enjoy!