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Print this Recipe    Clam Mushroom

Clam & Mushroom Lasagna

1 med onion, finely chopped (1 1/2 cups)
2 to 6 cloves garlic, minced
1 pound white mushrooms, sliced, (4 cups)
3 6-1/2 oz can chopped clams, undrained
1 12 oz can evaporated skim milk
2 tbsp corn oil margarine
3 tbsp all-purpose flour
1/4 tsp ground black pepper (MORE)
3/4 tsp dried oregano, crushed
1 1/2 tsp dried thyme, crushed
1/2 cup finely chopped fresh parsley
1/2 lb lasagna noodles, cooked al dente
1 15 oz carton fat free ricotta cheese
8 oz shredded, part skim mozzarella cheese
1/2 cup fresh, whole-wheat bread crumbs

Preheat the oven to 350. Combine the onion and garlic in large,
nonstick skillet and cook over med lo heat, until the onion is
translucent. Add a little water, if necessary to prevent scorching.
(I did add a bit of olive oil at this point). Add the mushrooms
and cook them until soft, about 5 minutes. Set aside. Drain the
clams, reserving the liquid. Set them aside. Combine the clam
juice and the milk and heat until bubble appear around the edge,
either in a microwave oven or on the top of the stove. Melt the
margarine in a 2 3 quart saucepan over med-lo heat. Add the flour
and cook, stirring constantly for 2 minutes. Add the hot clam
juice and milk mixture all at once, stirring constantly with a wire
whisk. Bring to a boil over med-lo heat, reduce the heat to low
and simmer, stirring frequently, until the mixture starts to thicken,
about 5 minutes. Remove the saucepan from the heat and add the
pepper oregano, and thyme and mix well. (I added some Cavender's,
of course, at this point). Stir in the reserved clams and the
parsley and set aside.

Spray a 9 x 13 inch baking dish with nonstick spray. Spread 1/2
mushroom mix evenly over bottom of dish. Cover with a layer of
cooked lasagna noodles (5 oven ready ones). Top the noodles with
all the ricotta cheese and 1/3 of the clams. Add a second layer
of noodles. Spread the remaining mushroom mix over the noodles.
Cover with 1/2 the remaining clams. Sprinkle half of the mozzarella
cheese evenly over the top. Top with the remaining noodles, clams
and mozzarella cheese. Sprinkle the bread crumbs evenly over the
top. Bake, uncovered in the preheated oven until bubbling and
lightly browned, about 30 minutes. Allow to stand for 5 minutes
before cutting.,

Serves 8

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