Canyon Ranch Clam Lasagna
"I copied this from "The Canyon Ranch Cookbook" by Jeanne Jones. I haven't made this but I borrowed the book from a friend and want to give it back. Here for safe keeping. I guessed time."
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 2 (6 1/2 ounce) cans minced clams, undrained
- 1 tablespoon margarine, from corn oil
- 1⁄4 cup flour
- 1 cup bottled clam juice
- 3 garlic cloves, minced
- 1⁄2 teaspoon dried basil, crushed using mortar and pestle
- 1⁄2 teaspoon dried oregano, crushed using mortar and pestle
- 1⁄2 teaspoon dried thyme, crushed using mortar and pestle
- 1⁄2 teaspoon dried marjoram, crushed using mortar and pestle
- 1⁄4 cup dried parsley, loosely packed
- 1⁄4 teaspoon black pepper, freshly ground
- 3 tablespoons lemon juice, fresh squeezed
- 1⁄2 lb lasagna noodle, cooked al dente
- 2 cups part-skim ricotta cheese
- 3 lbs fresh spinach, veins and stems removed, steamed 1 minute
- 1⁄2 lb part-skim mozzarella cheese, thinly sliced
- 1⁄4 cup parmesan cheese, imported, freshly grated
directions
- Spray 9" X 13" baking pan with nonstick cooking spray.
- Drain clams and reserve liquid; set aside.
- Melt margarine in a 2-3 quart saucepan over medium heat.
- Add flour and cook for 2 minutes, being careful not to brown flour.
- Gradually stir in reserved clam liquid and clam juice; there should be 2 cups total.
- Continue cooking and stirring until the mixture boils and thickens, about 5 minutes.
- Remove from heat and stir in clams, garlic, herbs, parsley, pepper and lemon juice.
- Preheat oven to 350 degrees F.
- Squeeze as much liquid/moisture as possible from the spinach.
- Layer ingredients in prepared pan beginning with 1/3 of the noodles, half the ricotta, half the spinach, half the mozzarella, and 1/3 the clam sauce.
- Repeat layers, then top with remaining noodles, clam sauce and Parmesan.
- Bake uncovered, in preheated oven for 30 minutes or until bubbly and heated through.
- Let stand 10 minutes before cutting into 8 pieces.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
