Side Pannel
Clam Lasagna Roll-Ups
Ingredients List
- 6 Lasagna noodles
- 1 3/4 c Bechamel sauce
- 2 c Mozzarella cheese; shredded,
- -1/2 lb.
- 1/4 c Parmesan cheese; freshly
- -grated
- 2 tb Fresh bread crumbs
Directions
CLAM SAUCE
1 tb Olive oil
1 c Onion; chopped
2 Cloves garlic; minced
28 oz Tomatoes; canned, undrained
2 tb Tomato paste
10 oz Baby clams; canned,
-undrained
1 ts Dried oregano
1/4 ts Hot pepper flakes
2 tb Fresh parsley; minced
Salt and pepper
RICOTTA AND SPINACH FILLING
2 c Fresh spinach; packed
2 lg Eggs
2 1/2 lb Ricotta cheese
1 c Mozzarella; 1/4 lb.,
-shredded
1/2 c Parmesan cheese; freshly
-grated
2 tb Green onions; chopped
2 tb Fresh parsley; chopped
2 tb Fresh basil; chopped, or 1
-tsp. dried
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 3/4 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 3/4 cup (175 mL) of the clam sauce in 13- x 9-inch
(3.5 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 (2.5 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.
1 tb Olive oil
1 c Onion; chopped
2 Cloves garlic; minced
28 oz Tomatoes; canned, undrained
2 tb Tomato paste
10 oz Baby clams; canned,
-undrained
1 ts Dried oregano
1/4 ts Hot pepper flakes
2 tb Fresh parsley; minced
Salt and pepper
RICOTTA AND SPINACH FILLING
2 c Fresh spinach; packed
2 lg Eggs
2 1/2 lb Ricotta cheese
1 c Mozzarella; 1/4 lb.,
-shredded
1/2 c Parmesan cheese; freshly
-grated
2 tb Green onions; chopped
2 tb Fresh parsley; chopped
2 tb Fresh basil; chopped, or 1
-tsp. dried
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 3/4 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 3/4 cup (175 mL) of the clam sauce in 13- x 9-inch
(3.5 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 (2.5 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.
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