Serving Size: 8
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
1. Preheat oven to 325 degrees.
2. Prepare lasagna noodles according to package direcions; rinse and drain.
4. 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 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.
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.