Shrimp & Tortilla Cheesy Lasagna with Pink Sauce


Shrimp & Tortilla Cheesy Lasagna in a Pink Sauce


5 flour tortillas

3 TBS butter

30 shrimp or about 1 lb - peeled & cleaned

1 tsp crushed red pepper (optional)

1 tsp salt

1/2 tsp ground pepper

6 cloves of garlic - chopped coarsely

2 cups tomato sauce

1 cup heavy cream (optional)

2 cups (or to taste) grated cheese (mozzarella or a mozzarella blend)

fresh parsley - chopped

Pico de Gallo - as garnish


Pre-heat the oven to 350 degrees.

Melt the butter in a frying pan & cook the shrimp with the garlic (I left mine whole - but you can use chopped garlic), salt, pepper & crushed red pepper if using).  When they are pink - remove from heat.  Err on the side of under-cooking because they will cook more in the oven.

Blend the two cups of tomato sauce with the heavy cream (if you are using it).

Grease (with olive oil, butter or cooking spray) a deep pie dish.  Put a tortilla on the bottom.  Layer with 1/4 of the shrimp, 1/5 the sauce, 1/5 the cheese & some parsley. Add another tortilla, press it down & continue in the same manner until the last tortilla which you only top with sauce & cheese.

Bake at 350 for 20-30 minutes or until the cheese begins to brown.  Remove from the oven & let rest a good ten minutes before cutting into it.

Make a promise to yourself not to step on the scale for a few days - and serve this baby hot with more chopped parsley & pico de gallo (if using).