|1||egg -- lightly beaten|
|9||cooked lasagna noodles|
20 oz frozen chopped spinach -- (2 : packages)
: thawed and drained
½ c all-purpose flour
2 c 2% low-fat milk
¼ ts salt
¼ ts ground nutmeg
⅛ ts ground red pepper
⅛ ts ground black pepper
1 lg clove garlic -- crushed
¼ c Chablis or other dry white : wine
⅔ c grated Parmesan cheese -- : divided
1 lb raw bay scallops
½ c chopped fresh basil
1 TB lemon juice
½ lb fresh lump crabmeat --
: cooked without salt or fat ½ ts paprika
Press spinach between paper towels until barely moist; set aside.
Place flour in a shallow baking pan. Bake at 350 deg 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 ½ cup cheese and scallops. Let cool slightly; stir in basil and next 3 ingredients.
Spoon ¼ 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 400 deg for 30 minutes. Bake, uncovered, an additional 10 minutes. Let stand 10 minutes before serving. Yield: 9 servings (serving size: 1 [4- x 3-inch] piece).
Recipe By : Cooking Light, Jan/Feb 1994, page 69 From: Patti Mccoy <patti-Will-Mccoy@posdate: Tue, 15 Oct 1996 04:10:02 +0000
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