Tasca's Beef Rillet Lasagna

• 3 tablespoons extra virgin olive oil, divided
• 2 lbs beef tenderloin steaks, cut into 1/4 inch cubes
• 8 ounces maytag blue cheese
• 8 ounces ricotta cheese
• 14 cup chopped fresh herb, divided (parsley,basil,thyme,oregano)
• salt & pepper
• 1 lb lasagna noodle

1. Preheat oven to 350 degrees.
2. Heat 2 tablespoons oil in skillet, and brown meat to medium rare; set aside.
3. Blend cheeses, 2 tablespoons herbs, salt and pepper; set aside.
4. Blanch noodles until pliable; drain and rinse in cold water.
5. Line bottom of oiled lasagna pan with noodles; place half the beef on top, then cover with half the cheese mix.
6. Repeat the layering and finish with noodles.
7. Brush last layer of noodles with oil and sprinkle remaining herbs on top.
8. Cover with foil and bake 40-50 minutes until center is hot.
9. Cut into squares and serve immediately.

extra virgin olive oil, tenderloin, cheese, ricotta cheese, fresh herb, salt, lasagna noodle

Taken from www.food.com/recipe/tascas-beef-rillet-lasagna-69904 (may not work)