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Canyon Ranch Clam Lasagna

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“I copied this from "The Canyon Ranch Cookbook" by Jeanne Jones. I haven't made this but I borrowed the book from a friend and want to give it back. Here for safe keeping. I guessed time.”
1hr 10mins

Ingredients Nutrition


  1. Spray 9" X 13" baking pan with nonstick cooking spray.
  2. Drain clams and reserve liquid; set aside.
  3. Melt margarine in a 2-3 quart saucepan over medium heat.
  4. Add flour and cook for 2 minutes, being careful not to brown flour.
  5. Gradually stir in reserved clam liquid and clam juice; there should be 2 cups total.
  6. Continue cooking and stirring until the mixture boils and thickens, about 5 minutes.
  7. Remove from heat and stir in clams, garlic, herbs, parsley, pepper and lemon juice.
  8. Preheat oven to 350 degrees F.
  9. Squeeze as much liquid/moisture as possible from the spinach.
  10. 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.
  11. Repeat layers, then top with remaining noodles, clam sauce and Parmesan.
  12. Bake uncovered, in preheated oven for 30 minutes or until bubbly and heated through.
  13. Let stand 10 minutes before cutting into 8 pieces.

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