Seafood Lasagna Florentine

Recipe Ingredients

20 oz	568g	Frozen chopped spinach - (2 packages)
		Thawed and drained
1/2 cup	31g / 1.1oz	All-purpose flour
2 cups	474ml	2% low-fat milk
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground nutmeg
1/8 teaspoon	0.6ml	Ground red pepper
1/8 teaspoon	0.6ml	Ground black pepper
1		Garlic - crushed
1/4 cup	59ml	Chablis or other dry white wine
2/3 cup	97g / 3.4oz	Grated parmesan cheese - divided
1 lb	454g / 16oz	Raw bay scallops
1/2 cup	73g / 2.6oz	Chopped fresh basil
1 tablespoon	15ml	Lemon juice
1/2 lb	227g / 8oz	Fresh lump crabmeat - drained
1		Egg - lightly beaten
9		Cooked lasagna noodles
		Cooked without salt or fat
1/2 teaspoon	2.5ml	Paprika

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.

Source:
Cooking Light, Jan/Feb 1994, page 69

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