Lasagna With Shrimp And Artichoke Hearts Recipe
Servings: 1
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
- 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
- While the tomato sauce is baking, cook lasagna sheets till al dente; drain and place on dry tea towels (do not 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 min, or possibly till golden brown on top
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1650g | |
| Calories 1485 | |
| Calories from Fat 754 | 51% |
| Total Fat 84.84g | 106% |
| Saturated Fat 21.36g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 579mg | 193% |
| Sodium 2491mg | 104% |
| Potassium 3216mg | 92% |
| Total Carbs 77.16g | 21% |
| Dietary Fiber 33.6g | 112% |
| Sugars 23.66g | 16% |
| Protein 113.97g | 182% |
