| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 3 1/2 | c | Canned Italian peeled tomatoes; drained and pulped |
| 1 | Clove garlic; crushed | |
| Salt and freshly ground black pepper | ||
| 1 | pn | Chili flakes |
| 1/2 | ts | Fiely chopped fresh basil; (1/4 tsp dried) |
| 1/4 | c | Olive oil |
| 1/2 | lb | Dried lasagna sheets |
| 3/4 | lb | Shelled cooked shrimp; halved if large |
| 6 | Canned artichoke hearts; each cut into 6 | |
| 3 | tb | Chopped fresh parsley |
| 1/4 | lb | Mozzarella cheese; sliced |
| 8 | Thin anchovy fillets; (up to 10) |
INSTRUCTIONS
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@aol.com> on Dec 30, 1997
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”