1. What you need (4 servings) :

• 225g (8 oz) lasagne, 600 ml (1 pint) Salsa di Pomodoro 2 tablespoons chopped fresh parsley.
• 175 g (6 oz) peeled prawns, 175 (6 oz)shelled mussels.
• 6 canned artichke hearts, salt, freshly ground black pepper.
• 100 g Mozzarella cheese, 6 anchovy fillets, split lenghtways.

How to do it :

• Lower the lasagna into a large pan of boiling salted water, adding one sheet at the time.
• Cook at a steady rolling boil - 4 minutes for home made lasagne, 10-12 minutes for packet lasagne.
• Drain the cooked lasagne and lay out in single sheets on a wet tea towel.
• Put alittle of the Salsa di Pomodoro into the base of a greased large shallow rectangular ovenproof dish.
• Add a layer of lasagne.
• Mix the remaining Salsa di Pomodoro with the parsley, mussels, prawns, artichoke hearts, and salt and pepper to taste.
• Alternate layers of sauce and lasagne, finishing with a layer of sauce.
• Toip of with thinly sliced mozzarella and a criss-cross of anchovy fillets.LI>Heat the oven to 180 C /350 F.
• Place the lasagne in the preheated oven and bake for 35 - 40 minutes until golden and bubbling.
• Serve hot.

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