• Preheat the oven to 350°.

Ribeye

• Remove fat and cut ribeye into 1⁄2 in chucks.
• Preheat a large heavy bottomed skillet over medium high heat.
• Add 1 tablespoon of butter and quickly sear the meat on both sides.
• Season with a pinch of salt and half of the black pepper.
• Remove from the pan and set aside.
• Add the onions to the pan and saute over medium low heat, about 3 minutes.
• Next add the mushrooms and cook until onions are translucent and cooked through.
• Add the onion and mushrooms to the seared ribeye and set aside.

Creamy Sauce

• In the same pan, add remaining butter and flour.
• Stir roux for about 2-3 minutes until very lightly browned and flour has cooked out.
• Pour in the broth, and whisk making sure any lumps have been smoothed into the sauce.
• Next add the paprika, garlic, remaining pepper, Dijon mustard, and thyme to the pot.
• Stir and bring to a boil, reduce heat to low, and simmer for 5 minutes, or until thickened.
• Remove from heat and stir in 1 cup of sour cream and Parmesan cheese.
• While making the sauce, cook pasta noodles according to package directions for al dente. Drain and set aside.
• Add the remaining cup of sour cream to the ribeye mixture and fold together.

Assemble the Lasagna

• Pour about 1⁄2 cup of sauce into the bottom of an 8x8 baking dish.
• Layer lasagna noodles on top of the sauce, overlapping each noodle over the last slightly.
• Spoon beef mixture over the top of the noodles and cover with about a cup of mozzarella
• cheese. Repeat the process until you have two layers of meat and topped with another layer of lasagna.
• Pour the remaining sauce over the top of the lasagna, and top with cheese.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake for an additional 10 minutes or until the cheese has browned on the top.
• Remove from the oven and let rest for 5-10 minutes, so everything can set.