In olive oil, sauté garlic until it begins to brown; add onions, peppers, and mushrooms and sauté until tender. Add tomato sauce, chipotle pepper, basil, oregano,parsley, pepper and salt. Simmer for 10 minutes.
In nonstick pan, cook steaks until no longer pink, chopping with utensil as you cook. When done, set aside on plate covered with paper towels. When cooled chop.
In bowl, mix together velveeta cheese, egg, and parmesan cheese until combined.
Coat the bottom of a 9 x 13 inch baking dish with a thin layer of tomato sauce. Place 4 lasagna noodles over the sauce. Spread about 1/4 of cheese mixture evenly over the pasta, then spread layer of tomato sauce over ricotta. Place a layer of Steak-umm sandwich steaks slices. Sprinkle with 1/4 of mozzarella. Repeat process again two more times starting with lasagna noodles. Top with pasta sauce and parmesan cheese.
Garnish top with parsley flakes if desired. Bake in 350 degree oven about 40 minutes or until bubbling. Let stand 15 minutes. Serve.