Directions CLAM SAUCE: In heavy saucepan, heat oil over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened.
Add tomatoes, crushing with fork; add tomato paste.
Drain clams, reserving 3/4 cup (175 mL) juice; set clams aside.
Add juice to saucepan and stir in oregano and hot pepper flakes; bring to boil.
Reduce heat and simmer for 25 minutes or until thick enough that space remains after drawing spoon across bottom of pan; let cool.
Add clams, parsley, and salt and pepper to taste. (Sauce can be covered and refrigerated for up to 1 day or frozen for up to 1 month.)
Ricotta and Spinach Filling: Rinse spinach but do not dry.
In saucepan, cook spinach with just the water clinging to leaves over medium high heat for 4 minutes or until wilted.
Press out as much moisture as possible; chop finely and place in bowl.
Mix in eggs, ricotta, mozzarella, Parmesan, onions, parsley and basil. (Filling can be covered and refrigerated for up to 1 day.)
In large pot of boiling salted water, cook noodles for 8 minutes or until tender.
Rinse in cold water.
Spread about 3/4 cup (175 mL) of the clam sauce in 13 x 9 inch (3.5 L) baking dish.
Drain and pat noodles dry; cut in half.
Working with one half at a time, spread with about 3 tbsp (50 mL) filling, leaving 1 inch (2.5 cm) uncovered at one end.
Spread about 2 tbsp (25 mL) clam sauce over filling.
Starting at covered end, roll up and place, seam side down, in two rows on clam sauce in dish.
Spread any remaining clam sauce around rolls.
Pour cream sauce over rolls; sprinkle with mozzarella, Parmesan and bread crumbs. (Lasagna can be covered and refrigerated for up to 4 hours.)
Bake in 350°F (180°C) oven for 45 minutes or until sauce bubbles and top is crusty and golden.
Let stand for 10 minutes.
