Ingredients
225g lasagna
salt and pepper to taste
600 ml salsa di pomodoro Salsa di Pomodoro
2 tbsp fresh chopped parsley
175 g shelled mussels
175 g peeled prawns
6 canned artichoke hearts, quartered
100 g Mozzarella cheese, thinly sliced
6 anchovy fillets, split lengthways
Method
1) cook the lasagna in boiling salted water until al dente, drain, rinse in cold water, spread on clean tea towel and pat dry
2) butter a 20 cm 8 inches square ovenproof dish, at least 3.5 cm deep, put a little pomodoro salsa in the bottom of the dish, add a layer of lasagna
3) mix the remaining salsa di pomodoro with the parsley, mussels, prawns, artichoke hearts, and salt and pepper to taste
4) alternate layers of sauce and lasagna, finishing with a layer of sauce, top with the sliced Mozzarella cheese and criss-cross of anchovy fillets
Make for 35 minutes.
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