Clam & Spinach Lasagna
A rich and savory clam and spinach lasagna layered with cheeses and herbs, perfect for seafood lovers and family dinners craving indulgence and comfort.
Ingredients
Instructions
- Cook lasagna noodles according to package instructions and set aside.
- Drain the minced clams and reserve the clam juice.
- In a 2-3 quart pan, melt butter over medium heat.
- Add flour and stir until bubbly.
- Gradually stir in the reserved clam juice and bottled clam juice, cooking until the sauce thickens, about 5 minutes.
- Remove the sauce from heat and stir in the clams, minced garlic, oregano, basil, thyme, marjoram, chopped parsley, and lemon juice.
- Line a 9x13 inch baking dish with one-third of the cooked noodles.
- Spread cottage cheese evenly over the noodles.
- Top with one-third of the clam sauce.
- Add a second layer of noodles.
- Squeeze all liquid out of the spinach and arrange over the noodles.
- Sprinkle half of the shredded Jack cheese over the spinach.
- Pour half of the remaining clam sauce over the cheese.
- Add another layer of noodles, then sprinkle with remaining Jack cheese.
- Pour the remaining sauce over the top layer.
- Finish with a final layer of noodles, cheese, and sauce as desired.
Tips & Substitutions
For a creamier texture, consider adding ricotta cheese between the layers. You can substitute the minced clams with canned tuna or even sautéed mushrooms for a vegetarian twist. If you're short on time, try using no-boil lasagna noodles to speed up the preparation. Fresh herbs can enhance the flavor, so don't hesitate to use them instead of dried.
Serving Suggestions
Serve this clam and spinach lasagna with a simple side salad or garlic bread to complement the rich flavors. A chilled glass of white wine pairs beautifully with this dish, enhancing the seafood elements. For a heartier meal, consider serving it alongside a bowl of Fettuccine tossed in olive oil and garlic.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or cover the entire dish with foil and warm it in the oven at 350°F until heated through, about 20-30 minutes. This will help retain moisture and keep the layers intact.
Nutrition & Diet Analysis (per serving)
Each serving of Clam & Spinach Lasagna contains roughly 295 calories, with 9g protein, 50g carbohydrates, and 9g fat. It is an excellent source of iron (70% of the Daily Value), dietary fiber (47% of the Daily Value), and calcium (40% of the Daily Value), and a good source of protein and potassium. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make clam and spinach lasagna ahead of time?
Yes, you can prepare the lasagna in advance and store it in the refrigerator. Just assemble it without baking, cover it tightly, and it can be refrigerated for up to 24 hours. When ready to serve, simply bake it directly from the fridge, adding a few extra minutes to the cooking time.
What can I substitute for the clam juice?
If you don't have clam juice, you can use chicken broth or vegetable broth as a substitute. This will alter the flavor slightly, but it will still provide a delicious base for the sauce. Alternatively, try making your own clam broth by simmering clams with water and aromatics for a more authentic taste.
Is this dish suitable for freezing?
Yes, you can freeze clam and spinach lasagna for up to 3 months. To freeze, let it cool completely, then wrap it tightly with plastic wrap and aluminum foil. When ready to eat, thaw it in the refrigerator overnight before baking. This ensures the best texture upon reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).