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Name: Lasagna with Shrimp and Artichoke Hearts
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: Italian
Ingredients: 1/4 lb Mozzarella cheese sliced; 3 1/2 c Italian peeled Canned; 3/4 lb shrimp Shelled cooked; 8 Thin anchovy fillets; 6 artichoke hearts Canned; Salt; 1 Garlic crushed; 1/2 lb Dried lasagna sheets; 1/4 c olive oil; 1/2 ts fresh basil Finely chopped; 3 tb Chopped fresh parsley; 1 pinch Chili flakes

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INGREDIENTS

1/4 lb Mozzarella cheese ; sliced
3 1/2 c Italian peeled ; Canned
3/4 lb shrimp ; Shelled cooked
8 Thin anchovy fillets
6 artichoke hearts ; Canned
Salt
1 Garlic ; crushed
1/2 lb Dried lasagna sheets
1/4 c olive oil
1/2 ts fresh basil ; Finely chopped
3 tb Chopped fresh parsley
1 pinch Chili flakes

Servings

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 (dont 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 on Dec 30, 1997

NOTES

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Lasagna with Shrimp and Artichoke Hearts

1/4 lb Mozzarella cheese sliced
3 1/2 c Italian peeled Canned
3/4 lb shrimp Shelled cooked
8 Thin anchovy fillets
6 artichoke hearts Canned
 Salt
1 Garlic crushed
1/2 lb Dried lasagna sheets
1/4 c olive oil
1/2 ts fresh basil Finely chopped
3 tb Chopped fresh parsley
1 pinch Chili flakes

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 (dont 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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Nutrition

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Serving Size: 1 Serving (1469g)
Recipe Makes: 1

Calories: 1776
Calories from Fat: 392 (22%)

Amt Per Serving		% DV

	Total Fat 43.6g	58 %
	Saturated Fat 15.3g	77 %
	Monounsaturated Fat 16.4g
	Polyunsanturated Fat 6.8g
Cholesterol 745.9mg		230 %
Sodium 1978.1mg		68 %
Potassium 4044.4mg		106 %
Total Carbohydrate 211.6g		62 %
	Dietary Fiber 42.1g	168 %
	Sugars, other 169.5g
Protein 146.5g		209 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1776

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