In a hot frying pan, add your steaks with a little salt and fry for 3 mins on a high heat until they are starting to caramelise. Remove from the pan.
In a large saute pan, heat your oil on a medium heat and add your onions. Cook for 5 mins until soft, then add your peppers and saute for a further 5 mins until all starting to caramelise.
Add your garlic, paprika, cumin, onion powder, coriander and cayenne pepper and cook out for 2 mins. Add your steak back into the pan along with your passata and salt and simmer for 10 mins. Set aside.
In a saute pan, melt your butter and add your jalapeños. Cook for a couple of mins until fragrant before adding your flour and smoked paprika. Cook out for 2 mins before gradually adding your milk in small increments, stirring all the time to ensure you get a smooth sauce. Once all the milk is added, bring to a boil then reduce the temperature and simmer for 2 mins. Add your salt, cheddar and mozzarella and stir until the cheese is all melted.
In a rectangular heatproof dish, layer your lasagna sheets, steak mix, cheese sauce and extra mozzarella, with your final layer being your cheese sauce topped with mozzarella.
Bake for 30 mins until bubbly and your pasta is tender.