Clifton Street Lasagna

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.

• Ready In: 1 hr 20 mins
• Serves: 12

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.