Canyon Ranch Clam Lasagna Recipes

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.

Steps:

• Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
• Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.