Clam Filled Lasagna Rolls
|Chopped clams||6 1⁄2 Ounce (1 Can)|
|Spaghetti sauce||2 Cup (32 tbs)|
|Ricotta cheese||15 Ounce (1 Container)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Egg||1 , beaten|
|Parsley flakes||1 Tablespoon, dried|
Cook noodles according to package directions and drain.
Preheat oven to 350°.
Combine clam liquid and spaghetti sauce.
Spoon half of the sauce into a 9x9-inch baking dish and spread until dish bottom is covered.
In a medium bowl, combine clams, ricotta, Parmesan, egg and parsley; mix well.
Spread equal portions of clam/ cheese mixture on entire length of lasagna noodles and roll up jellyroll fashion.
Place, seam side down, in prepared baking dish.
Top with remaining sauce; cover.
Bake 35-45 minutes or until hot.