8 lasagne noodles
1 (10 oz.) pkg. frozen spinach
8 oz. shredded Mozzarella
1 c. Ricotta cheese
1 egg
4 oz. sliced mushrooms
4 oz. chopped clams
1 tbsp. grated Parmesan
1 tbsp. chopped onion
1 c. Manhattan clam chowder
1 (8 oz.) can tomato sauce
Salt and pepper to taste

Cook and drain noodles. Lay on waxed paper in a single layer. Cook spinach and drain very well. In blender combine Ricotta, egg and 1/2 cup Mozzarella until nearly smooth. Drain clams, saving 1/2 the liquid. Add clams to mixture. Mix in spinach, mushrooms, grated cheese, onion, salt and pepper. Cover each noodle evenly with 1/3 cup spinach mixture. Curl each noodle jelly-roll style. Combine chowder, tomato sauce and clam liquid in blender and mix until smooth.

Pour half into a baking dish. Place rolled noodles on top. Pour remaining sauce over top. Cover with foil and bake 30 minutes at 350 degrees. Then uncover and bake 15 minutes. Add rest of Mozzarella and bake until cheese melts. Serves 8.