Lasagna with shrimp and artichoke hearts

Yield: 1 Servings

Measure Ingredient
3½ cup Canned Italian peeled tomatoes; drained and pulped
1 \N Clove garlic; crushed
\N \N Salt and freshly ground black pepper
1 pinch Chili flakes
½ teaspoon Fiely chopped fresh basil; (1/4 tsp dried)
¼ cup Olive oil
½ pounds Dried lasagna sheets
¾ pounds Shelled cooked shrimp; halved if large
6 \N Canned artichoke hearts; each cut into 6
3 tablespoons Chopped fresh parsley
¼ pounds Mozzarella cheese; sliced
8 \N Thin anchovy fillets; (up to 10)

preheat oven to 350 degrees put tomatoes, garlic, salt, pepper, chili flakes, basill, and olive oil in a shallow ovenproof dish. Stir to combine and bake for 35-30 minutes

While the tomato sauce is baking, cook lasagna sheets until al dente; drain and place on dry tea towels (don't layer) Grease a rectangular ovenproof dish. Put a thin layer of tomato sauce on the bottom and voer with a single layer of pasta. Combine the rest of the tomato sauce with shrimp, artichoke hearts, parsley, salt and pepper. Now alternate layers of sauce and pasta, finishing with a layer of sauce. cover with slices of mozzarella and top with a lattice pattern of anchovies Bake for 40-45 minutes, or until golden on top Posted to recipelu-digest Volume 01 Number 556 by Gauldraya <Gauldraya@...> on Dec 30, 1997

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