Clam & Noodle Bake

 

Ingredients:

8 Ounces Lasagna Noodles 12 Ounces Minced Clams, Fresh Or Canned 4 Tbsp Butter ¼ Cup All Purpose Flour 8 Ounces Clam Juice 2 Cloves Garlic, Minced 1/2 Tsp Oregano 1/2 Tsp Basil 3 Tbsp Lemon Juice 1 Tbl Parsley Salt And Pepper To Taste 2 Cups Small Curd Cottage Cheese Ro Ricotta Cheese 10 Oz Frozen Spinach ½ Cup Mozzarella Cheese ¼ Cup Parmesan Cheese

Directions:

Cook noodles in boiling salted water according to package directions until al dente or tender. Set aside. Drain claims, reserving liquid, and set clams aside.

In a medium saucepan, melt cutter. Add flour and cook, stirring until bubbly. Gradually stir in reserved clam juice and liquid. Continue cooking and stirring until mixture boils and thickens (about 5 min) Remove from heat and stir in clams, garlic, oregano, basil, parsley, and lemon juice; season tot taste with salt and pepper.

Line a greased 9 x 13” baking dish with a third of the noodles. Spoon cottage cheese or ricotta over noodles and top with a third of the clam sauce. Add a second layer of noodles.

Squeeze out as much moisture from spinach as possible and arrange over noodles. Cover with half of the mozzarella, cover with remaining noodles, mozzarella cheese, and clam sauce.

Sprinkle with parmesan cheese and bake, uncovered, in a 350 degree oven for 30 minutes or until bubbly and heated through. Let stand for 10 minutes before cutting.

 

Yields

6-8 servings