For the Sauce:

1 pound tomatillos, husked, washed and cut into quarters, or 2 (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 chilies
5 Romaine lettuce leaves
4 green onions
6 garlic cloves, peeled

For the Lasagna:
1 (8-ounce) package oven ready lasagna noodles (12 noodles)
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

Direction:
In a blender or food processor, pulse the tomatillos, jalapeños and 1 1/2 cups cold water just until chunky. Add onion, cilantro, salt, chilies, lettuce, green onions and garlic. Puree until smooth, about 2 minutes.

Preheat oven to 350°F.
In a 13-x9-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.
Yields 8 Servings

(Source: California Milk Advisory Board)
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