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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|double-smoked bacon, chopped||908 g||2 lb|
Campbell’s® Signature Condensed Boston Clam Chowder
1 tub (1.81 kg)
1 tub (4 lb)
|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.|
- 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.