Clifton Street Lasagna
Created by Chocolatll on May 22, 2015
- Servings: 12
- Prep Time: 20m
- Cook Time: 1h
- Recipe #19202
Ingredients
- 4 cans (8 ounce) tomato sauce
- 2 cans (6 ounce) tomato paste
- 6 ounces beer
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 pound fresh mushrooms, sliced
- 1/4 large onion, chopped
- 1 tablespoon grated Parmesan cheese
- 1 1/2 pounds 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
How to Make
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Step 1: Preheat oven to 350°F.
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Step 2: Combine sauce, paste, beer and Italian seasoning in saucepan over low heat.
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Step 3: Simmer about 5 minutes.
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Step 4: In large skillet, melt 1 tablespoon butter and saute meat or shrimp with 1 teaspoon garlic and 1 teaspoon seasoned salt.
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Step 5: Stir into sauce.
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Step 6: In same skillet, melt 1 tablespoon butter, and add onions, 1 teaspoon garlic, and 1 teaspoon seasoning salt.
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Step 7: Cook until onions are translucent.
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Step 8: Stir into sauce.
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Step 9: Melt remaining butter and saute mushrooms, remaining garlic and remaining seasoning salt. Cook about 2 minutes.
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Step 10: Stir into sauce.
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Step 11: Combine ricotta, egg and Parmesan and mix well.
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Step 12: Spoon a little sauce into the bottom of a 9x13 inch baking pan.
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Step 13: Add a layer of noodles, then a layer of ricotta mixture, then a layer of sauce.
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Step 14: Sprinkle with mozzarella.
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Step 15: Repeat layers, finishing with cheese.
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Step 16: Bake at 350°F for about 1 hour.
Nutritional Facts
- Serving Size: 1 (231 g)
- Calories 408.2
- Total Fat - 25 g
- Saturated Fat - 12.5 g
- Cholesterol - 111.5 mg
- Sodium - 1534.3 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 2 g
- Sugars - 3.3 g
- Protein - 33.6 g
- Calcium - 588.6 mg
- Iron - 2.6 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.1 mg