Clifton Street Lasagna - cooking recipe

Ingredients

4 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
6 ounces beer
15 ounces ricotta cheese
1 large egg
1/2 lb fresh mushrooms, sliced
1/4 large onion, chopped
1 tablespoon grated parmesan cheese
1 1/2 lbs ground beef, deveined shrimp or 1 1/2 lbs peeled deveined shrimp
2 tablespoons italian seasoning
1 tablespoon seasoning salt
1 tablespoon garlic powder
3 tablespoons butter
16 ounces lasagna noodles, cooked and drained
2 cups mozzarella cheese, shredded

Preparation

Preheat oven to 350\u00b0F.
Combine sauce, paste, beer and Italian seasoning in saucepan over low heat.
Simmer about 5 minutes.
In large skillet, melt 1 tablespoon butter and saute meat or shrimp with 1 teaspoon garlic and 1 teaspoon seasoned salt.
Stir into sauce.
In same skillet, melt 1 tablespoon butter, and add onions, 1 teaspoon garlic, and 1 teaspoon seasoning salt.
Cook until onions are translucent.
Stir into sauce.
Melt remaining butter and saute mushrooms, remaining garlic and remaining seasoning salt. Cook about 2 minutes.
Stir into sauce.
Combine ricotta, egg and parmesan and mix well.
Spoon a little sauce into the bottom of a 9x13 inch baking pan.
Add a layer of noodles, then a layer of ricotta mixture, then a layer of sauce.
Sprinkle with mozzarella.
Repeat layers, finishing with cheese.
Bake at 350\u00b0F for about 1 hour.