Rotolo di Ostrica Americana
(Lasagna Clam roll)
Ingredients
| 8 | Cooked | Lasagna noodles - oiled to keep them from sticking together |
| 6.5 Oz | Can | Clams or the same amount of shelled fresh clams if available |
| 26 | Oz. | Tomato Sauce - meatless: home made or a good quality can |
| 16 | Oz. | Ricotta Cheese - fresh |
| 1/2 | Cup | Parmesan - freshly grated |
| 1 | Lg. | Egg |
| 2 | Tbl. | Parsley - chopped |
| Q. B. | Salt and Pepper |
Preheat oven to 350° F.
Mix the clam liquid and the 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 to 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.
