CHEESE-CLAM LASAGNA
1/2 pound lasagna noodles
2 cans (7 1/2 ounces each) minced clams
1 tablespoon olive or vegetable oil
2 cans (15 3/4 ounces each) canned marinara sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
6 ounce (package) pizza cheese slices
2 cups (1 pound) creamed cottage cheese, large curd
1 tablespoon grated Parmesan and Romano cheese
Cook lasagna noodles according to package directions. Drain well.
In large skillet, saute contents of cans of clams in hot oil. Add marinara sauce, salt and pepper. Simmer 15 minutes, stirring occasionally.
Arrange one layer of cooked noodles on bottom of shallow 2 1/2 quart baking dish. Cover with 1/3 of cooked sauce, 1/3 of cheese slices and 1/3 of cottage cheese in that order. Repeat layering two more times, ending with cottage cheese. Sprinkle grated cheese evenly over top.
Bake at 375 degrees F for 20 minutes, or until cheese slices are completely melted. Let stand few minutes before serving.
Makes 6 servings
Source: The Workbasket and Home Arts Magazine 1971-01
1/2 pound lasagna noodles
2 cans (7 1/2 ounces each) minced clams
1 tablespoon olive or vegetable oil
2 cans (15 3/4 ounces each) canned marinara sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
6 ounce (package) pizza cheese slices
2 cups (1 pound) creamed cottage cheese, large curd
1 tablespoon grated Parmesan and Romano cheese
Cook lasagna noodles according to package directions. Drain well.
In large skillet, saute contents of cans of clams in hot oil. Add marinara sauce, salt and pepper. Simmer 15 minutes, stirring occasionally.
Arrange one layer of cooked noodles on bottom of shallow 2 1/2 quart baking dish. Cover with 1/3 of cooked sauce, 1/3 of cheese slices and 1/3 of cottage cheese in that order. Repeat layering two more times, ending with cottage cheese. Sprinkle grated cheese evenly over top.
Bake at 375 degrees F for 20 minutes, or until cheese slices are completely melted. Let stand few minutes before serving.
Makes 6 servings
Source: The Workbasket and Home Arts Magazine 1971-01
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