Ingredients

For the sauce:
1 pound Tomatillos, husked, washed and cut into quarters or two 12-ounce cans, drained
2 Large jalapeños, seeded and chopped
1/2 cup Coarsely chopped onion
2 cups Cilantro leaves
1 tablespoon Salt
1 7 oz. Can whole green chiles
5 Romaine lettuce leaves
4 Green onions
6 Garlic cloves, peeled
For the lasagna:
1 package 12 oven ready lasagna noodles (8 ounces)
12 ounces (1 round) Panela cheese, shredded
4 ounces Monterey Jack cheese shredded (about 2 cups)
1 pound Cooked shrimp cut in half horizontally

Description

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