Canyon Ranch Clam Lasagna Recipes

CHICKEN BACON RANCH LASAGNA

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.

WORLD'S BEST LASAGNA

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

CANYON RANCH CLAM LASAGNA

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.

LASAGNA

Steps:

• Heat 1/4 cup oil in a large skillet over medium heat. Stir in chopped onions and bay leaf; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 2 cloves minced garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes.
• Mix in undrained crushed tomatoes and diced tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour. Stir in cinnamon and set pan aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again. Cook until noodles are al dente. Drain well.
• Mix together ricotta, eggs, 1/2 cup Parmesan cheese, 2 teaspoons basil, and 1 clove minced garlic.
• Saute sliced onion and mushrooms in 2 tablespoons olive oil until tender, about 5 minutes. Add spinach and zucchini to the skillet. Cover, and cook until spinach is wilted, 2 to 5 minutes. Remove skillet from heat and set aside.
• Spread 1/2 cup of the tomato sauce in the prepared baking dish. Place a layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles. Place another layer of noodles on top of the ricotta mixture.
• Pour about 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce. Top vegetables with noodles and spread the remaining tomato sauce over the final layer of noodles. Top with mozzarella cheese slices and 1 cup grated Parmesan cheese.
• Bake the lasagna in the preheated oven until filling is bubbly and cheese is melted and beginning to brown, 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.