Clam lasagna roll-ups

8 Servings

Ingredients

Quantity Ingredient
6 Lasagna noodles
1¾ cup Bechamel sauce
2 cups Mozzarella cheese; shredded, 1/2 lb.
¼ cup Parmesan cheese; freshly grated
2 tablespoons Fresh bread crumbs
1 tablespoon Olive oil
1 cup Onion; chopped
2 Cloves garlic; minced
28 ounces Tomatoes; canned, undrained
2 tablespoons Tomato paste
10 ounces Baby clams; canned, undrained
1 teaspoon Dried oregano
¼ teaspoon Hot pepper flakes
2 tablespoons Fresh parsley; minced
Salt and pepper
2 cups Fresh spinach; packed
2 larges Eggs
2½ pounds Ricotta cheese
1 cup Mozzarella; 1/4 lb., shredded
½ cup Parmesan cheese; freshly grated
2 tablespoons Green onions; chopped
2 tablespoons Fresh parsley; chopped
2 tablespoons Fresh basil; chopped, or 1 tsp. dried

Directions

CLAM SAUCE

RICOTTA AND SPINACH FILLING

Lasagna is a time-consuming dish to make, but it's so popular and easy to serve that the effort seems more than worth it. All the parts of this dish can be made ahead, and the lasagna assembled several hours before baking.

Clam Sauce: In heavy saucepan, heat oil over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened. Add tomatoes, crushing with fork, and tomato paste. Drain clams, reserving ¾ cup (175 mL) juice; add juice to saucepan and set clams aside. Stir in oregano and hot pepper flakes; bring to boil. Reduce heat and simmer for 25 minutes or until thick enough that space remains after drawing spoon across bottom of pan; let cool.

Add clams, parsley, and salt and pepper to taste. (Sauce can be covered and refrigerated for up to 1 day or frozen for up to 1 month.) Ricotta and Spinach Filling: Rinse spinach but do not dry. In saucepan over medium-high heat, cook spinach with just the water clinging to leaves for 4 minutes or until wilted. Press out as much moisture as possible; chop finely and place in bowl. Mix in eggs, ricotta, mozzarella, Parmesan, onions, parsley and basil. (Filling can be covered and refrigerated for up to 1 day.)

In large pot of boiling salted water, cook noodles until tender, about 8 minutes. Rinse in cold water. (Cooked noodles can be placed in large bowl, covered with cold water and refrigerated for up to 1 day.) Assembly: Spread about ¾ cup (175 mL) of the clam sauce in 13- x 9-inch (3½ L) baking dish.

Drain and pat noodles dry; cut in half. Working with one half at a time, spread with about 3 tbsp (50 mL) of the Ricotta and Spinach Filling, leaving 1 inch (2½ cm) uncovered at one end. Spread about 2 tbsp (25 mL) clam sauce over filling. Starting at covered end, roll up and place, seam side down, in two rows on clam sauce in dish. Spread any remaining clam sauce around rolls.

Pour Bechamel Sauce over rolls; sprinkle with mozzarella, Parmesan and bread crumbs. (Lasagna can be covered and refrigerated for up to 4 hours.) Bake in 350 F (180 C) oven for 45 minutes or until sauce bubbles and top is crusty and golden. Let stand for 10 minutes.

Makes about 8 servings.

Typos and 'Busting' courtesy of Peg Baldassari, March 18, 1998.

Recipe by: Canadian Living

Posted to recipelu-digest by Peg Baldassari <Baldassari@...> on Mar 18, 1998

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