Where's the beef?: Better than Ya' Momma's Lasagna

First let me say that this is a SUPER SIZED family recipe - so if you are only cooking for 4 HALF the recipe - or do what I do - make a pan to eat tonight and put a pan in the freezer for later (although I generally take the second pan to my mom and dad). This makes a grand amount of food - but don't let that scare you - this is a recipe that will be devoured by those you are feeding and then leave them begging for more!

Ingredient List

1 Can of Mushrooms (Lrg)
Ragu - Onion and Garlic Sauce (3) Jars
1 pack of Manicotta Shells
and/or
1 pack of "Seashell" shells
4 lbs. hamburger meat (Lean)
1 small diced onion
4 cups of mozzarella cheese (shredded)
1 container of ricotta cheese (Lrg)
1 container of parmesean
1 tblsp parsley
1 tblsp garlic salt (with parsley) - made by Lawry's (called California style McCormacks)
1 tblsp italian seasoning
salt to taste
Olive oil

Cook hamburger meat thoroughly (use olive oil to fry) with the small diced onion.

Cook pasta(s) until done (usually about 14 minutes) - (use olive oil in the boiling water)

While the shells are boiling prepare the mixture in a large bowl
Mix cooked hamburger meat, all seasonings (salt to taste), half container of parmesean, entire container of ricotta, can of drained mushrooms, 2 cups of the mozzarella and 1 of the jars of sauce.

Drain the shells and when they have cooled off - begin to stuff each shell with a generous amount of the mixture you prepared.

Layer a deep long pan with each "stuffed shell" - when the pan is full sprinkle some of the mixture loosely over the top - top with half of the remaining parmesean, 1 cup of mozarella, as well as one jar of sauce. Repeat "loose mixture", cheese and sauce with second pan of stuffed shells.