1 lb. pasta for lasagna
4 lbs. ground sirloin
1 oz. liquid smoke
4 lbs. Mozzarella cheese, shredded
1 lb. Ricotta cheese
1 c. milk
1 tsp. cinnamon
1 tsp. nutmeg
1 lb. mushrooms
1 lg. onion, chopped
1 clove garlic, minced
1 bell pepper, chopped
1/2 tsp. chili powder
3 tsp. oregano
4 (12 oz.) cans Hunt's Italian stewed tomatoes
1/2 c. Parmesan cheese

Boil pasta to al dente stage. Wash, drain, and set aside. Brown sirloin with liquid smoke and set aside. Mix 2 pounds of shredded Mozzarella cheese with Ricotta cheese and milk. Add cinnamon and nutmeg; mix well. Set aside. Saute mushrooms, onion, garlic, and peppers in oil. Add oregano and chili powder. Mix.

Combine tomatoes and sauteed ingredients to make sauce. Add 1/2 of your meat to the sauce and mix well. Generously oil a 9 x 13 x 2 inch and a 9 x 9 x 2 inch pan. In pans, layer in this order: meat, sauce, Ricotta cheese mixture, Parmesan cheese and pasta. Repeat process to finish with a layer of pasta and the remaining 2 pounds of Mozzarella cheese. Bake, uncovered, at 325 degrees for about 1 hour.