| | 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 |
Sauce:
Put the tomatillos, jalapeños and 1 1/2 cups cold water into a blender or food processor and mix until just chunky. Add onion, cilantro, salt, chiles, lettuce, green onions and garlic. Puree until smooth, about 2 minutes.
Lasagna:
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 pieces of uncooked lasagne noodles crosswise over the shrimp. (Pieces 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.