Ingredients
1
3/4 cups chopped onions
2
pounds plum tomatoes, peeled, seeded, chopped
1
28-ounces can Italian-style tomatoes
1/3
cup (packed) chopped fresh basil
2
tbsp chopped fresh thyme
1/2
tsp dried crushed red pepper
16
lasagna noodles (preferably 3 to 4 inches wide)
12
ounces uncooked shrimp, peeled, deveined, chopped
5
tbsp chopped fresh basil
1/4
tsp dried crushed red pepper
1
1/2 cups ricotta cheese
3/4
cup grated provolone cheese
1/3
cup grated Parmesan cheese
Directions
2.
Heat oil in large pot over medium-high heat. Add onions and garlic and sauté until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves. Working in batches, puree sauce in blender; return to same pot. Add cream and vinegar and simmer 15 minutes. Season to taste with salt and pepper. Refrigerate.
4.
Cook noodles in pot of boiling salted water until almost tender. Drain. Cool in bowl of cold water.
5.
Heat olive oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add shrimp; sauté just until opaque, about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool.
6.
Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg.
7.
Butter 13 x 9 x 2-inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.)
8.
Preheat oven to 350°F. Bake foil-covered cannelloni until heated through, about 45 minutes.
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