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
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|Serving Size: 1 Serving (1469g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 1776
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