30-Minute White Clam and Garlic Lasagna

Name: 30-Minute White Clam and Garlic Lasagna
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 24 oz (680 g) canned chopped clams with juice, drained, juice reserved; 6 cloves garlic cloves, minced; ½ cup (120 ml) dry white wine; 3 tbsp (43 g) unsalted butter; 2 tbsp (30 ml) extra-virgin olive oil; 15 oz (425 g) whole-milk ricotta cheese; 1 cup (100 g) Parmigiano-Reggiano cheese, finely grated; 1 whole large egg; ½ whole lemon, zest finely grated; ¼ cup (15 g) fresh flat-leaf parsley, chopped; ¼ tsp (½ g) red pepper flakes; to taste fine sea salt; to taste freshly ground black pepper; 9 sheets (270 g) no-boil lasagna noodles; ¼ cup (60 ml) bottled clam juice (optional, for added liquid) (optional)

From the MyKitchenBank Kitchen

A bright, garlicky seafood lasagna made with canned clams, white wine, and fresh herbs, layered with creamy ricotta and sharp Parmesan. Built in a single 9×13-inch pan and ready to eat in under 30 minutes—perfect for weeknight entertaining or a quick elegant dinner.

Prep: 12 min
Cook: 16 min
Wait: 2 min
Total: 30 min
Makes: One 9×13-inch (23×33 cm) lasagna, 4 generous servings

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Steps

Before you start

Preheat oven to 425°F (220°C)
Have all ingredients measured and ready before starting
Use no-boil or fresh lasagna noodles to save time
Drain clams and reserve their juice

1
Build the clam sauce
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly and burn off the alcohol.
- Add the drained clams and their reserved juice, plus the optional bottled clam juice if using.
- Stir in the red pepper flakes, lemon zest, and about half the parsley.
- Season with a pinch of salt and pepper.
- Taste and adjust seasoning.
- The sauce should be flavorful and slightly brothy.
- Keep over low heat while you prepare the ricotta mixture.
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Ready when: Garlic is fragrant and wine has reduced; clams are heated through
Tip: Don't let the garlic brown; it will become bitter. Keep the heat at medium-high so the wine reduces and the flavors concentrate.
2
Mix ricotta filling
- In a small bowl, combine the ricotta, egg, ¾ cup (75 g) of the grated Parmesan, remaining parsley, lemon zest, a pinch of salt, and a small grinding of black pepper.
- Stir until smooth and well combined.
- Set aside.
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Ready when: Mixture is smooth and evenly combined
Tip: Make sure the egg is fully incorporated so the filling holds together during baking.
3
Assemble the lasagna
- Spread a thin layer of the clam sauce (about ½ cup/120 ml) over the bottom of the 9×13-inch baking dish.
- Lay 3 no-boil lasagna noodles on top, breaking them to fit if needed.
- Spread one-third of the ricotta mixture over the noodles, then top with 3 more noodles.
- Spoon half the remaining clam sauce over this layer.
- Add the final 3 noodles, then the remaining ricotta mixture, and finish with the remaining clam sauce drizzled on top.
- Sprinkle the remaining ¼ cup (25 g) Parmesan over the top.
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Ready when: Final layer is even and top is covered with Parmesan
Tip: No-boil noodles will soften from the moisture in the sauce and oven heat. Don't oversoak them before layering.
4
Bake until bubblingOven 425°F / 220°C
- Slide the assembled lasagna into the preheated 425°F (220°C) oven.
- Bake for 14–16 minutes, until the edges are bubbling and the top is lightly golden.
- The pasta will be tender and the cheese melted.
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Ready when: Edges bubble vigorously, top is golden, and noodles are tender when a fork pierces them
Tip: Don't overbake or the cheese on top will brown too much and the ricotta may become grainy. Aim for just-bubbling edges.
5
Rest and serve
- Remove from the oven and let rest for 2 minutes.
- This allows the layers to set slightly and makes portioning easier.
- Drizzle with a little extra olive oil and scatter any remaining fresh parsley on top if desired.
- Serve hot.
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Ready when: Lasagna is set but still hot throughout
Tip: A short rest prevents the whole dish from falling apart when you cut into it and ensures creamy, intact layers.

Good to know

Tips

Canned clams work beautifully here because they cook quickly and their briny juice becomes part of the sauce. Don't drain it away—that liquid is liquid gold for flavor.
No-boil lasagna sheets are essential for the 30-minute timing. Regular dried noodles would require boiling and add unwanted time.
The key to bright, fresh flavor is finishing with fresh parsley and lemon zest after baking. Don't skip these garnishes—they cut through the richness.
For a less spicy dish, reduce the red pepper flakes to ⅛ teaspoon or omit them entirely. For more heat, increase to ½ teaspoon.

Make ahead

The clam sauce can be made up to 6 hours ahead, cooled, and refrigerated. The ricotta filling can also be mixed ahead and kept covered. Assemble and bake fresh just before serving for the best texture.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F (160°C) oven for about 15 minutes until warmed through. Freezing is not recommended because the ricotta filling may become grainy upon thawing.

Substitutions

canned chopped clams with juice → Fresh littleneck clams (about 1½ lbs/680 g), steamed and chopped, with their cooking liquid. Will add 10 minutes to the prep time but delivers superior flavor and texture.
no-boil lasagna noodles → Fresh egg lasagna sheets or thin pappardelle pasta broken into rough pieces. Fresh sheets need only 2–3 minutes in the oven; reduce baking time to 10–12 minutes if using very thin pasta.
whole-milk ricotta cheese → Mascarpone or a blend of equal parts ricotta and cream cheese. Mascarpone will give a richer, silkier texture; the dish will be more decadent.
dry white wine → Dry vermouth or additional clam juice. Vermouth adds herbal notes; clam juice keeps the dish seafood-forward without alcohol.