Creamy Clam Lasagna

Creamy Clam Lasagna
Total Time

120 min.

Serving & Size

1/6 full hotel pan

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Lasagna noodles are layered with mozzarella and Emmental cheese, as well as a thick and creamy clam sauce accented with fresh herbs and double-smoked bacon.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
double-smoked bacon, chopped 908 g 2 lb
Campbell’s® Signature Condensed Boston Clam Chowder
1 tub (1.81 kg)
1 tub (4 lb)

A rich, thick chowder loaded with potatoes, clams, celery, onions and real cream.

all-purpose flour 125 mL 1/2 cup
milk 1 1/2 L 6 cups
corn kernels 500 mL 2 cups
chopped parsley 330 mL 1 1/3 cup
chopped chives 150 mL 2/3 cup
chopped dill 125 mL 1/2 cup
oven-ready lasagna noodles 567 g 1 1/4 lb
shredded mozzarella cheese 1 L (454 g) 4 cups (1 lb)
shredded Emmental cheese 1 L (454 g) 4 cups (1 lb)
1. Cook bacon in large, straight-sided skillet until crisp; transfer with slotted spoon to paper towel–lined plate. Sprinkle flour over bacon fat in skillet; cook, stirring, for about 3 minutes or until golden brown. Whisk in soup and milk until smooth. Simmer for 10 to 15 minutes or until thickened. Removed from heat. Stir in corn, 1 cup (250 mL) parsley, chives and dill.
2. Ladle some sauce over bottom of full hotel pan (4"/10 cm deep). Layer lasagna noodles, sauce, bacon, mozzarella and Emmental in hotel pan. Can be covered and refrigerated for up to 1 day.

Recipe Tip

  1. Serving: Cover and bake in 350°F (180°C) for 1 hour. Uncover and bake for about 30 minutes or until bubbling and top is golden. Sprinkle with 1 tsp (5 mL) parsley before serving.

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