Lasagna with Shrimp and Artichoke Hearts
| Yield: | 1 Servings |
| Categories: |
| 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) |
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