Chowder Lasagna with Broccoli
Ingredients:
- 1 51 oz. can Sea Watch New England Clam Chowder
- 3 lb. ricotta cheese
- 6 eggs
- 2 tbsp. garlic powder
- 1 tsp. salt and pepper
- 6 tbsp. parmesan cheese
- 12 oz. mozzarella, shredded
- 1 lb. lasagna noodles, cooked
- 1 lb. broccoli florets, steamed
Preparation:
- Prepare chowder as directed on can.
- Mix ricotta cheese with eggs and spices.
- Add Parmesan to mixture.
- In baking pan, add enough chowder to the bottom of the pan enough to coat.
- Begin layering. Start with lasagna noodles;
- then some chowder, then cheese mixture, add some broccoli, and some shredded mozzarella.
- Repeat.
- When you reach the top of the pan, sprinkle the remaining mozzarella.
- Cover loosely with foil and bake for 1 hour at 375ºF.
- After you remove from oven, let sit for 30 minutes to firm, and then slice and serve with tossed salad.
