• 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
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.
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