12 ounces of Real California Panela cheese, shredded
4 ounces Real California Monterey Jack cheese shredded (about 2 cups)
1 pound cooked shrimp, cut in half lengthwise
Sauce: In a blender or food processor, pulse the tomatillos, jalapeños and 1
1/2 cups cold water just until chunky.
Add onion, cilantro, salt, chiles, lettuce, green onions and garlic. Puree until
smooth, about 2 minutes.
Lasagna: Heat oven to 350 degrees F.
In a 13 x 9 x 2 inch baking dish, spread 1 cup of the sauce. Layer 1/3 of the
shrimp over the sauce. Place 3 lasagna noodles over the shrimp. (Noodles should
not overlap or touch side of pan since they will expand when baked).
Combine shredded cheeses and sprinkle about 2 cups over the noodles. Repeat layering
the sauce, shrimp, noodles and cheese two more times. Top with the remaining 3 lasagna
noodles and spread remaining sauce over noodles. Sprinkle with remaining cheese.
Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake until hot and bubbly, about 10 to 15 minutes more. Allow
to rest for 10 minutes.
Cut into squares and serve immediately.
Yield: 8 servings
Recipe and photo credit: California Milk Advisory Board.