White Clam Lasagna

Prep time 60 mins
Cooking Time 45 mins
Serves 4

For the dough 

  • 3 cups all-purpose flour (or 00 flour if you can find it) + more for as needed for dusting
  • 2 whole large egg
  • 3 large egg yolks

For the filling

  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tsp chopped fresh thyme
  • 1cup butter
  • 1 cup AP flour
  • 4 cup milk
  • ½ cup grated Parmesan, divided
  • ½ cup grated Pecorino Romano, divided
  • 3oz cream cheese
  • 4 cans chopped clams, drained, but not rinsed
  • Salt and freshly ground black pepper

  1. First make the dough. Place the flour in a bowl and make a well in the center. Pour the eggs and yolks into the well and use a fork to beat them. As you beat the eggs, begin to bring in flour from the edges of the well, making a shaggy dough. When the flour is mostly combined, start using your hands to mix in the flour, pressing and gathering the dough. Turn the dough onto a lightly floured surface and knead the dough into a smooth ball. Wrap tightly in plastic wrap and let rest for about 45 minutes while you make the filling.
  2. Combine the onion, garlic, thyme, and butter in a sauce pot and cook on low heat for 10 – 12 minutes or until the onions are translucent. Gradually dust the flour into the pan, and use a wooden spoon to mix it into the butter, making sure there are no lumps. Raise the heat to medium low and continue cooking, stirring constantly, for about two minutes.
  3. Use a whisk to gradually add the milk to the pot, making sure to pour slowly and whisk quickly to ensure a smooth sauce. 
  4. Whisk in half of the Pecorino, and half of the Parmesan (reserve the rest for the top). Whisk in the cream cheese, and clams. Taste and adjust seasoning with salt and black pepper. Set aside to cool.
  5. Preheat your oven to 375° F. Roll out the pasta dough using a Kitchen Aid attachment, hand-crank or rolling pin. Roll the dough out to about ¹/8 -in thick. 
  6. Oil an 8-in x 8-in baking dish. Trim the pasta dough (or use two sheets) to make a single layer on the bottom. Spread ¹/3 of the filling onto the pasta into an even layer and top with another layer of dough. Repeat until you have used up the filling, then place another layer of dough on top. Sprinkle the remaining cheese over the top, cover the pan with foil, and pace in the oven.
  7. Bake for 20 minutes, then remove the foil and continue baking for 7 – 10 minutes or until the lasagna is bubbling and the top is lightly browned.
  8. Let cool for a moment before cutting and serving!

Ingredients

Method

For the dough 

  • 3 cups all-purpose flour (or 00 flour if you can find it) + more for as needed for dusting
  • 2 whole large egg
  • 3 large egg yolks

For the filling

  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tsp chopped fresh thyme
  • 1cup butter
  • 1 cup AP flour
  • 4 cup milk
  • ½ cup grated Parmesan, divided
  • ½ cup grated Pecorino Romano, divided
  • 3oz cream cheese
  • 4 cans chopped clams, drained, but not rinsed
  • Salt and freshly ground black pepper

  1. First make the dough. Place the flour in a bowl and make a well in the center. Pour the eggs and yolks into the well and use a fork to beat them. As you beat the eggs, begin to bring in flour from the edges of the well, making a shaggy dough. When the flour is mostly combined, start using your hands to mix in the flour, pressing and gathering the dough. Turn the dough onto a lightly floured surface and knead the dough into a smooth ball. Wrap tightly in plastic wrap and let rest for about 45 minutes while you make the filling.
  2. Combine the onion, garlic, thyme, and butter in a sauce pot and cook on low heat for 10 – 12 minutes or until the onions are translucent. Gradually dust the flour into the pan, and use a wooden spoon to mix it into the butter, making sure there are no lumps. Raise the heat to medium low and continue cooking, stirring constantly, for about two minutes.
  3. Use a whisk to gradually add the milk to the pot, making sure to pour slowly and whisk quickly to ensure a smooth sauce. 
  4. Whisk in half of the Pecorino, and half of the Parmesan (reserve the rest for the top). Whisk in the cream cheese, and clams. Taste and adjust seasoning with salt and black pepper. Set aside to cool.
  5. Preheat your oven to 375° F. Roll out the pasta dough using a Kitchen Aid attachment, hand-crank or rolling pin. Roll the dough out to about ¹/8 -in thick. 
  6. Oil an 8-in x 8-in baking dish. Trim the pasta dough (or use two sheets) to make a single layer on the bottom. Spread ¹/3 of the filling onto the pasta into an even layer and top with another layer of dough. Repeat until you have used up the filling, then place another layer of dough on top. Sprinkle the remaining cheese over the top, cover the pan with foil, and pace in the oven.
  7. Bake for 20 minutes, then remove the foil and continue baking for 7 – 10 minutes or until the lasagna is bubbling and the top is lightly browned.
  8. Let cool for a moment before cutting and serving!
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