Canyon Ranch Clam Lasagna - cooking recipe

Ingredients

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

Preparation

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.