Rotolo di Ostrica Americana (Lasagna Clam Roll)

Who said that lasagna has to be laid out in a tray? No inventive Italian would limit their repertoire to that! Try this authentic recipe for a rolled lasagna.

• 8 cooked lasagna noodles - oiled to keep them from sticking together
• 1 (6.5 ounce) can clams or the same amount of shelled fresh clams if available
• 1 (26 ounce) tomato sauce - meatless: home made or a good quality can
• 16 ounces fresh ricotta cheese
• 1/2 cup Parmesan - freshly grated
• 1 large egg
• 2 tablespoons parsley, chopped
• Salt and pepper to taste

METHOD

Preheat oven to 350° F.

Mix the clam liquid and 3/4 of the tomato sauce. When this is done add the rest of the ingredients and mix well.

Spread the lasagna noodles on an oiled sheet of parchment paper or waxed paper. Spread a generous amount of the clam mixture on each lasagna, then roll each up like a jelly roll. Secure with a long toothpick.

Place the rolls ends down in an oiled baking dish just large enough to hold all of the rolls. Spoon the remaining tomato sauce over the rolls, and bake for 40 minutes.

Serve Hot. Serves: About 4 - 6

Contributor: Jerry De Angelis - click for article & more recipes

this recipe from www.inmamaskithchen.com

 

 

top of page