Seafood lasagna florentine

Yield: 9 Servings

Measure Ingredient
\N 1 egg -- lightly beaten
\N 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 --

: drained

: 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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