Canyon Ranch Clam Lasagna

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 spray 9" x 13" baking pan with nonstick cooking spray.
• 2 drain clams and reserve liquid; set aside.
• 3 melt margarine in a 2-3 quart saucepan over medium heat.
• 4 add flour and cook for 2 minutes, being careful not to brown flour.
• 5 gradually stir in reserved clam liquid and clam juice; there should be 2 cups total.
• 6 continue cooking and stirring until the mixture boils and thickens, about 5 minutes.
• 7 remove from heat and stir in clams, garlic, herbs, parsley, pepper and lemon juice.
• 8 preheat oven to 350 degrees f.
• 9 squeeze as much liquid/moisture as possible from the spinach.
• 10 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.
• 11 repeat layers, then top with remaining noodles, clam sauce and parmesan.
• 12 bake uncovered, in preheated oven for 30 minutes or until bubbly and heated through.
• 13 let stand 10 minutes before cutting into 8 pieces.