| 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 |
t |
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 |
T |
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
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