Recipe - Lasagna With Shrimp And Artichoke Hearts

3 One half cup Canned Italian peeled
tomatoes; drained and
pulped
1 Clove garlic; crushed
Salt and freshly ground
black pepper
1 pn Chili flakes
One half teaspoon Fiely chopped fresh basil;
(One fourth tsp dried)
One fourth cup Olive oil
One half pound Dried lasagna sheets
Three fourths pound Shelled cooked shrimp;
halved if large
6 Canned artichoke hearts;
each cut into 6
3 tablespoon Chopped fresh parsley
One fourth pound Mozzarella cheese; cut or sliced up
8 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 3530 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 4045 minutes, or until golden on top

Posted to recipeludigest Volume 01 Number 556 by Gauldraya
Gauldraya@aol.com on Dec 30, 1997