Meats & Main dishes >
Lasagne >
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Lasagne w/Red Clam Sauce
Lasagne con le vongole rosse
1/4 cup of margarine or butter
2 cloves garlic, minced
three 8 ounce cans of minced clams, drained
one 29 ounce can of tomatoes, drained
2 eggs, slightly beaten
2 cups of Ricotta cheese
1/2 cup of grated Parmesan cheese
2 tablespoons of parsley flakes
1 teaspoon of salt
1/2 teaspoon of black pepper
1 pound of mozzarella cheese, sliced
10 ounces of lasagne noodles
Melt the margarine in skillet; sauté garlic and clams until garlic is
lightly browned.
Stir in tomatoes.
Cook over medium heat, stirring occasionally, about 15-20 minutes.
Combine eggs, Ricotta, Parmesan cheese, parsley, salt and pepper; blend
well.
Layer half the lasagne noodles in a buttered 13 1/2x8 3/4 x 2 inch
baking dish; spread with half the clam mixture; top with half the
mozzarella cheese.
Repeat. Bake in a hot oven (375°F.) about 30 minutes or until hot and
bubbly. 8 - 10 servings |
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