INGREDIENTS

INSTRUCTIONS

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.  Typos and
'Busting' courtesy of Peg Baldassari, March 18, 1998.  Recipe by:
Canadian Living  Posted to recipelu-digest by Peg Baldassari
<Baldassari@compuserve.com> on Mar 18, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 726
Calories From Fat: 332
Total Fat: 37.8g
Cholesterol: 168.2mg
Sodium: 1497.3mg
Potassium: 658.7mg
Carbohydrates: 41.1g
Fiber: 2.9g
Sugar: 5.4g
Protein: 55.4g