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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 12 |
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When my husband and I were first married, we lived in an apartment on Clifton Street. We got together with some of our neighbors to put this recipe together. Note: I'm not sure if this is clear in the instructions, but you can make this with just the beef, just the shrimp, or some of both. 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 |
Directions:
1. Preheat oven to 350°F.
2. Combine sauce, paste, beer and Italian seasoning in saucepan over low heat.
3. Simmer about 5 minutes.
4. In large skillet, melt 1 tablespoon butter and saute meat or shrimp with 1 teaspoon garlic and 1 teaspoon seasoned salt.
5. Stir into sauce.
6. In same skillet, melt 1 tablespoon butter, and add onions, 1 teaspoon garlic, and 1 teaspoon seasoning salt.
7. Cook until onions are translucent.
8. Stir into sauce.
9. Melt remaining butter and saute mushrooms, remaining garlic and remaining seasoning salt. Cook about 2 minutes.
10. Stir into sauce.
11. Combine ricotta, egg and parmesan and mix well.
12. Spoon a little sauce into the bottom of a 9x13 inch baking pan.
13. Add a layer of noodles, then a layer of ricotta mixture, then a layer of sauce.
14. Sprinkle with mozzarella.
15. Repeat layers, finishing with cheese.
16. Bake at 350°F for about 1 hour.
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