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Seafood Lasagna Florentine

Cuisine: Italian
Type: Pasta
Serves: 9 people

Recipe Ingredients

20 oz 568gFrozen chopped spinach - (2 packages)
  Thawed and drained
1/2 cup 31g / 1.1ozAll-purpose flour
2 cups 474ml2% low-fat milk
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlGround nutmeg
1/8 teaspoon 0.6mlGround red pepper
1/8 teaspoon 0.6mlGround black pepper
1   Garlic - crushed
1/4 cup 59mlChablis or other dry white wine
2/3 cup 97g / 3.4ozGrated parmesan cheese - divided
1 lb 454g / 16ozRaw bay scallops
1/2 cup 73g / 2.6ozChopped fresh basil
1 tablespoon 15mlLemon juice
1/2 lb 227g / 8ozFresh lump crabmeat - drained
1   Egg - lightly beaten
9   Cooked lasagna noodles
  Cooked without salt or fat
1/2 teaspoon 2.5mlPaprika

Recipe Instructions

Press spinach between paper towels until barely moist; set aside.

Place flour in a shallow baking pan. Bake at 350F for 30 minutes or until lightly browned, stirring after 15 minutes. Spoon flour into a large saucepan; gradually add milk, blending with a wire whisk. Stir in salt and next 4 ingredients; cook over medium heat 5 minutes or until thickened, stirring constantly. Add wine; cook an additional minute, stirring constantly. Remove from heat; stir in 1/2 cup cheese and scallops. Let cool slightly; stir in basil and next 3 ingredients.

Spoon 1/4 cup seafood sauce into a 13- x 9- x 2-inch baking dish. Arrange 3 lasagna noodles in a single layer over seafood sauce, and top with one-third spinach; spoon one-third seafood sauce over spinach. Repeat layers, ending with seafood sauce. Combine remaining cheese and paprika; stir well. Sprinkle cheese mixture over lasagna.

Cover and bake at 400F for 30 minutes. Bake, uncovered, an additional 10 minutes. Let stand 10 minutes before serving.

Cooking Light, Jan/Feb 1994, page 69


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