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Shrimp Lasagna




Source of Recipe


Internet


List of Ingredients




1 (8-ounce) package lasagna noodles
2 (8-ounce) cans of tomato sauce
1 cup water
1 pound cream cheese sliced into 1/2" cubes
2 tablespoons garlic powder
2 tablespoons seasoning salt
1 tablespoon dried rosemary, crushed
1 tablespoon dried thyme, crushed
2 tablespoons freshly ground black pepper
1 medium-sized onion, diced
1 green bell pepper, cored, seeded, & diced
1 red bell pepper, cored, seeded, and diced
2 stalks of celery, diced
8 ounces of broccoli spears
1 cup sliced mushrooms
2 pounds medium shrimp, peeled, deveived and sliced in half through the mid section
1 pound shredded mozzarella cheese
1 (4-ounce) can of sliced black olives, drained



Recipe



Preheat oven to 325 degrees. Prepare lasagna noodles according to package direcions; rinse and drain. Set each noodle flat on paper towels. Do not stack cooked lasagna noodles (they will stick to each other and you cannot separate them). NOTE: If using the no-boil noodles, boil them for 2 minutes, otherwise they don't get dont enough.

In a 10-quart sauce pan over medium-high heat, add the tomato sauce. Then take the empty cans and fill each 1/2 way with cold water and pour each into the sauce pan. Bring to a boil; add cream cheese, stirring constantly, until all the cream cheese is melted. Add garlic powder, seasoning salt, rosemary, thyme, and pepper: mix well. Mix in onion, green and red bell pepper, celery, broccoli spears, and mushrooms; let boil for five minutes then reduce heat to a simmer. Add shrimp, mixing well. Cover the pan and remove from heat.

Using a 13x9-inch baking dish, smear a little tomato sauce on the bottom of the baking dish (so it doesn't stick). Layer half of the cooked lasagna noodles over the bottom. Spread 1/2 of the shrimp sauce on top of the noodles; spread 1/2 of the mozzarella cheese evenly on top of the sauce and 1/2 of the black olives over the cheese. Repeat noodle layer and remaining ingredients; cover with aluminum foil. Bake 35 minutes; remove from oven, uncover, and let cool for 10 minutes. To serve, slice into squares.

Makes 8 servings.