Mariner’s Lasagna
• 51 oz can Sea Watch Chopped Clams, juice drained and reserved for future recipes
• 2 cups Ricotta cheese
• 2 cups Cottage cheese
• 1 Tbsp Garlic, minced
• 2 Tbsp Basil, chiffonade
• 4 cups Marinara sauce
• 3 cups Mozzarella
• 15 Lasagna noodles
Directions
- Preheat oven to 375°F. Mix together the first 5 ingredients.
- Spread one cup of marinara sauce on bottom of a 9×13 pan. Put a layer of 5 noodles (approximately) to cover marinara sauce on bottom of pan.
- Spoon half of the cheese and clam mixture evenly over noodles, then add one cup of marinara sauce over layer. Then add another layer of 5 noodles (approximately), the remaining clam and cheese mixture spread evenly over noodles, add another cup of marinara sauce over mixture.
- Add last layer of lasagna noodles and remaining marinara sauce and top with mozzarella.
- Cover pan with foil and bake for 40-45 minutes, remove foil and bake an additional 15 minutes until lasagna is golden brown.
- Let set for 15 minutes before serving.
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