Clam & Spinach Lasagna

• 8 oz. Lasagna Noodles
• 12 oz. (2 Cans) Clams (Minced)
• 4 Tbsp. Butter
• 1/4 c. Flour
• 1 (8oz.) bottle Clam Juice
• 2 Cloves Garlic (Minced)
• 1/4 tsp. Oregano
• 1/4 tsp. Basil
• 1/4 tsp. Thyme
• 1/4 tsp. Majoram
• 1/4 c. Parsley (Chopped)
• 3 Tbsp. Lemon Juice
• 2 c. Curd Cottage Cheese or Ricotta Cheese
• 1 (10oz.) Spinach (Chopped)
• 1/2 lb. Montery Jack Cheese
• 1/4 c. Parmesan Cheese

1. 1. Cook noodles and set aside.
2. Drain clams and reserve juice. 2. In a 2-3 qt pan melt butter over medium heat.
3. Add flour stirring until bubbly.
4. Gradually stir in reserved & bottle of clam juice.
5. Continue cooking until it thick ens, about 5 minutes. Remove from heat. 3. Stir in clams, garlic, herbs, parsley, and lemon juice.
6. Season top with pepper. 4. Line 9 x 13 baking dish with 1/3 of noodles.
7. Spoon cottage cheese evenly over noodles. Top with 1/3 sauce.
8. Add second layer of noodles. 5. Squeeze all liquid out of spinach and arrange over noodles.
9. Cover with 1/2 of jack cheese.
10. Cover with 1/2 remaining sauce, top with noodles, cheese, and sauce.

lasagna noodles, butter, flour, garlic, oregano, basil, thyme, parsley, lemon juice, ricotta cheese, cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802245 (may not work)