Seafood Lasagna

A creamy, shrimp lasagna with loads of flavor from marinated artichokes, mushrooms, two kinds of cheese plus red and yellow tomatoes.

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Ingredients:

• 1 6.5 oz jar quartered and marinated artichoke hearts
• 1 6.5 oz jar pickled mushrooms sliced
• 1/3 cup chopped roma tomatoes
• 1/3 cup chopped low-acid yellow pear tomatoes
• 1/2 lb raw salad shrimp
• 1/4 tsp garlic salt
• 1/2 cup red wine
• 1 Tbsp butter
• 1 16 oz container sour cream
• 1/3 cup finely cut chives
• Nine lasagna noodles (buy 12, just in case some tear)  
• 2 cups grated mozzerella cheese
• 1/3 cup parmesan and romano grated cheese blend

Method

Combine first seven ingredients (including all jar juices) in the morning and let them marinate in a plastic container in the refrigarator until evening (or at least 8 hours). In the evening drain liquids using a large collander or strainer for at least 10 minutes. Melt butter in skillet and saute the vegetable/shrimp mixture on medium heat until shrimp is just pink, then set aside to cool. Boil lasagna noodles in a large pan of salted water according to package directions and drain in a collander. Butter sides of an 8 by 11 inch casserole dish. Preheat oven to 375 degrees. To assemble the lasagna: 1st layer: 3 noodles 1/2 of vegy/shrimp mixture 1/2 of mozzerella cheese 1/3 of parmesan/romano cheese 2nd layer (spread thin): 3 noodles sour cream chives 1/3 of parmesan/romano cheese 3rd layer 3 noodles 1/2 of vegy/shrimp mixture 1/2 of mozzerella cheese 1/2 of parmesan/romano cheese Bake in oven for 15 minutes or until cheese is nicely browned and bubbly.

Notes:

Number of servings: 8

Submitted By: glenten
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