Recipe for Italian Beer and Garlic Lasagne

Ingredients:

* 1 large Yellow Onion
* extra-virgin olive oil
* 100 gr green pepper
* 100 gr red pepper
* 6 cloves garlic
* 1 pound crumbed (breaded) cod
* 3 cups marinara base tomato sauce
* 1 cup Beer
* 1 teaspoon butter
* 1 cup Bechamel sauce
* 1 and half cups milk
* 1 pound lasagna noodles Pasta

Instructions

Step 1
Dice the onion and the peppers in julienne style strips, chop the garlic cloves in pieces and mix in oil. In a heavy saucepan, cook them about half-way and reduce heat.
Start boiling your water that will be used for preparing your pasta.  Boil your lasagna noodles for about 7-8 minutes then set them aside.

Step 2
When the vegetables are about half-cooked, add to them the crumbed cod and cook everything until it is all done and, once ready, pour in the beer and the marinara tomato sauce and simmer another 5 minutes, under low heat.

Step 3
Prepare the bechamel sauce, as per procedure outlined on this page: bechamel procedure

Step 4
Preheat the oven to 350 °F.
To begin assembling the lasagna, grease up your deep lasagna pan with olive oil at the bottom and on the sides. We then begin to assemble the lasagna, alternating layers of pasta with cod. Pour the bechamel sauce as the last layer of lasagna; sprinkle the grated cheese over it.
Finally bake uncovered for only 15 minutes in the oven at the temperature mentioned above.