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  • Lasagna With Shrimp And Artichoke Hearts

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    Lasagna With Shrimp And Artichoke Hearts
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 1/2 c. Canned Italian peeled tomatoes, liquid removed and pulped
    • 1 x Clove garlic, crushed Salt and freshly grnd black pepper
    • 1 pch Chili flakes
    • 1/2 tsp Fiely minced fresh basil, (1/4 tsp dry)
    • 1/4 c. Extra virgin olive oil
    • 1/2 lb Dry lasagna sheets
    • 3/4 lb Shelled cooked shrimp, halved if large
    • 6 x Canned artichoke hearts, each cut into 6
    • 3 Tbsp. Minced fresh parsley
    • 1/4 lb Mozzarella cheese, sliced
    • 8 x Thin anchovy fillets, (up to 10)

    Directions

    1. Preheat oven to 350 degrees put tomatoes, garlic, salt, pepper, chili flakes, basill, and extra virgin olive oil in a shallow ovenproof dish. Stir to combine and bake for 35-30 min
    2. While the tomato sauce is baking, cook lasagna sheets till al dente; drain and place on dry tea towels (do not layer)
    3. 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
    4. Bake for 40-45 min, or possibly till golden brown on top

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