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Lasagna with Shrimp and Artichoke Hearts

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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

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