8 lasagna noodles
1 (10 oz.) pkg. frozen chopped spinach
1 egg
1 c. cottage cheese
1 c. shredded mozzarella cheese
1 (8 oz.) can clams
1 (4 oz.) can mushrooms, drained
1 tbsp. grated Parmesan cheese
1 tbsp. chopped onion
1/4 tsp. salt
Dash of pepper
1 can Manhattan clam chowder
1 (8 oz.) can tomato sauce

Cook lasagna noodles, drain. Lay noodles on waxed paper. Cook spinach, drain thoroughly. Press out excessive moisture.

In blender combine egg, cottage cheese and 1/2 cup mozzarella cheese. Blend until smooth. Drain clams, reserve liquid. Add clams to blended mixture. Stir in spinach, Parmesan, onion, salt and pepper. Spread 1/3 cup on each lasagna noodle. Roll up, coil shape.

In rinsed blender, combine clam chowder, tomato sauce and clam liquid until smooth. Pour 1/2 soup mixture in bottom of 12 x 12 x 2 inch pan. Place lasagna rolls atop soup mixture. Add remaining sauce. Cover with foil. Bake at 350 degrees for 30 minutes. Uncover and bake 15 minutes. Top with mozzarella cheese. Bake 3 more minutes. Serves 4-6.