Canyon Ranch Clam Lasagna Recipes

CANYON RANCH CLAM LASAGNA

Canyon Ranch Clam Lasagna image

I copied this from "The Canyon Ranch Cookbook" by Jeanne Jones. I haven't made this but I borrowed the book from a friend and want to give it back. Here for safe keeping. I guessed time.

Provided by Oolala

Categories Lunch/Snacks

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 (6 1/2 ounce) cans minced clams, undrained
1 tablespoon margarine, from corn oil
1/4 cup flour
1 cup bottled clam juice
3 garlic cloves, minced
1/2 teaspoon dried basil, crushed using mortar and pestle
1/2 teaspoon dried oregano, crushed using mortar and pestle
1/2 teaspoon dried thyme, crushed using mortar and pestle
1/2 teaspoon dried marjoram, crushed using mortar and pestle
1/4 cup dried parsley, loosely packed
1/4 teaspoon black pepper, freshly ground
3 tablespoons lemon juice, fresh squeezed
1/2 lb lasagna noodle, cooked al dente
2 cups part-skim ricotta cheese
3 lbs fresh spinach, veins and stems removed, steamed 1 minute
1/2 lb part-skim mozzarella cheese, thinly sliced
1/4 cup parmesan cheese, imported, freshly grated

Steps:

Spray 9" X 13" baking pan with nonstick cooking spray.
Drain clams and reserve liquid; set aside.
Melt margarine in a 2-3 quart saucepan over medium heat.
Add flour and cook for 2 minutes, being careful not to brown flour.
Gradually stir in reserved clam liquid and clam juice; there should be 2 cups total.
Continue cooking and stirring until the mixture boils and thickens, about 5 minutes.
Remove from heat and stir in clams, garlic, herbs, parsley, pepper and lemon juice.
Preheat oven to 350 degrees F.
Squeeze as much liquid/moisture as possible from the spinach.
Layer ingredients in prepared pan beginning with 1/3 of the noodles, half the ricotta, half the spinach, half the mozzarella, and 1/3 the clam sauce.
Repeat layers, then top with remaining noodles, clam sauce and Parmesan.
Bake uncovered, in preheated oven for 30 minutes or until bubbly and heated through.
Let stand 10 minutes before cutting into 8 pieces.

CHICKEN BACON RANCH LASAGNA

Chicken Bacon Ranch Lasagna image

Chicken. Bacon. Ranch. Need we say more? Layers on layers of your favorite flavors make this spin on lasagna a sure bet to win the title of weeknight dinner champion.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

1/4 cup butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1/2 cup heavy whipping cream
1 package (8 oz) cream cheese, cubed
1 package (1 oz) ranch salad dressing & seasoning mix
9 uncooked oven-ready lasagna noodles
3 cups chopped deli rotisserie chicken (from 2-lb chicken)
8 slices bacon, crisply cooked, crumbled (1/2 cup)
1/2 cup chopped green onions (about 6 green onions)
3 cups shredded Cheddar-Monterey Jack cheese (12 oz)
Bottled ranch dressing, if desired

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 4-quart saucepan, melt butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
In 4-cup glass measuring cup, mix broth and whipping cream. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cream cheese. Cook until melted, stirring occasionally. Remove from heat. Stir in dressing mix.
Spread 1/2 cup of the sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon half of the chicken, one-third of the bacon, 3 tablespoons of the green onions, 1 cup of the Cheddar-Monterey Jack cheese and 1 cup of the sauce. Repeat, starting with noodles. Top with remaining noodles, sauce, cheese and bacon.
Bake uncovered 30 to 40 minutes or until noodles are tender and edges are bubbly. Let stand uncovered 10 minutes, and top with remaining green onions. Serve with ranch dressing.

Nutrition Facts : Calories 390, Carbohydrate 14 g, Cholesterol 110 mg, Fat 3, Fiber 0 g, Protein 22 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 1 g

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