Canyon Ranch Clam Lasagna Food

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CANYON RANCH CLAM LASAGNA



Canyon Ranch Clam Lasagna image

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.

Provided by Oolala

Categories     Lunch/Snacks

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.

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