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Lasagne With Red Clam Sauce
(Lasagne Con Le Vongole Rosse)
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| What You Need: |
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¼ cup butter
2 cloves garlic, minced
3 cans (8-ounces) minced clams, drained; reserve liquid
1 can (29-ounces) tomatoes, drained; reserve liquid
12 ounces lasagne noodles
Water and salt, as needed
2 eggs slightly beaten
2 cups Ricotta cheese
½ cup grated Parmesan cheese
½ teaspoon mace (optional)
½ cup snipped parsley
1 teaspoon salt (or to taste)
¼ teaspoon pepper
1 pound Mozzarella cheese, sliced
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| How To Cook: |
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1. In a large covered casserole saute the garlic in the butter for 2 minutes. Add the drained tomatoes. Cook, covered, in the microwave oven for 10 minutes, stirring occasionally. Add the clams and set aside.
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2. Place the noodles in a 2-quart (12-inch by 9-inch) rectangular baking dish. Add the liquid from the clams and tomatoes. Add a little salt and enough water to cover.
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3. Cook, covered, in the microwave oven until almost tender (about 10 minutes). Drain. Meanwhile, in a bowl, mix the eggs, Ricotta cheese, Parmesan cheese, mace, parsley, salt, and pepper. Blend well.
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4. Place a layer of the noodles lengthwise in the 2-quart casserole. Spread with 1/3 of the cheese mixture, then 1/3 of the tomato clam mixture, then 1/3 of the slices of Mozzarella cheese.
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5. Place a second layer of noodles at right angles to the first layer. Spread with ½ of the remaining cheese mixture, then ½ of the remaining tomato-clam mixture, and then ½ the remaining slices of Mozzarella cheese.
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6. Layer the remaining noodles lengthwise. Top first with the remaining cheese mixture, then the tomato-clam mixture, and then the Mozzarella cheese slices.
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7. Cover loosely with wax paper and cook 12 to 14 minutes in the microwave oven or until heated through and bubbling. Let stand 5 minutes before serving.
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