Making the meat and veggies: In a large pan on the stove over medium high heat, pour 2 tablespoons olive oil.

When the oil is hot, add your thinly sliced steak and season with some salt, pepper and garlic powder. Toss and cook for about 5 minutes or so.

Remove the steak and set aside. Add the chopped onions and peppers and season those with a little salt, pepper and garlic powder. Cook until beginning to turn translucent, and toss in mushrooms. Cook for about 2-3 minutes. Remove from pan.

In a bowl, combine the steak, mushrooms, onions and peppers. Set aside.

Making the cheese sauce: In a large sauce pan, add 1/4 cup of butter, and melt.

Sprinkle the flour in and stir. Cook for 2 minutes.

Add the milk, and stir in the Havarti and provolone. Stir and continue cooking until everything is melted and creamy. Reduce heat to low.

Making the cheese filling: In a medium bowl, combine the ricotta, eggs, 1 cup of mozzarella cheese and the Italian herbs. Mix until completely combined. Set aside.

Spoon about 1/2 cup to 1 cup of the cheese sauce on the bottom of the casserole dish.

Lay out your cooked and cooled lasagna noodles on a cutting board or other long surface. Begin by spooning a small amount of cheese sauce across each noodle. At one end of the noodle, spoon a bit of the meat & veggie mixture and then a little of the ricotta cheese filling mixture on top.

Repeat this step with all lasagna noodles. Gently roll them up and place them seam side down into your saucy casserole dish.

If you wind up with extra filling and meat, you can fill in the gaps with it. Pour the remaining cheese sauce over the lasagna rolls.

Sprinkle the last two cups of mozzarella cheese over the top.

Cover your lasagna dish with tin foil and bake covered for 30 minutes.

At 30 minutes, remove from oven and remove tin foil. Place back in oven to cook for about 10 more minutes or until cheese on top is fully melted.

Allow to sit for about 5 minutes before serving.