- 8 lasagna noodles
- 1 6.5-ounce can clams
- 1 26-ounce jar marinara sauce
- 1 lb ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tbsp chopped parsley
Preheat the oven to 350 degrees.
Cook lasagna according to package directions; drain and rinse with cold water. Meanwhile, drain clams, reserving liquid. Combine clam liquid and marinara sauce in a medium bowl. Set aside 1 cup of the sauce and then spoon remaining sauce into a 12″ x 7″ baking dish.
In another medium bowl, combine clams, cheeses, egg, and parsley. Mix well. Spread equal portions of the clam mixture on each of the lasagna strips; roll each strip up in a jelly-roll fashion. Place seam side down in dish. Spoon reserved sauce over the top.
Cover and bake for 30-45 minutes or until hot. Serve with additional Parmesan cheese if desired.
4 servings