Clam Lasagna Roll-Ups
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Clam Lasagna Roll-Ups
  Lasagna    Seafood    Clams  
Last updated 6/12/2012 1:16:44 AM. Recipe ID 46755. Report a problem with this recipe.
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      Title: Clam lasagna roll-ups
 Categories: Brunch for, Seafood, Pasta and r, Canadian li
      Yield: 8 Servings
      6    Lasagna noodles
  1 3/4 c  Bechamel sauce
      2 c  Mozzarella cheese; shredded,
           -1/2 lb.
    1/4 c  Parmesan cheese; freshly
      2 tb Fresh bread crumbs

-------------------------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,
      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.,
    1/2 c  Parmesan cheese; freshly
      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
  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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Recipe ID 46755 (Apr 03, 2005)

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