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Title: Seafood Lasagna Florentine
Categories: Pasta
Yield: 9 Servings
| 20 | oz | Frozen chopped spinach; (2 packages) thawed, drained |
| 1/2 | c | All-purpose flour |
| 2 | c | 2% low-fat milk |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| 1/8 | ts | Ground red pepper |
| 1/8 | ts | Ground black pepper |
| 1 | lg | Clove garlic; crushed |
| 1/4 | c | Chablis or other dry white wine |
| 2/3 | c | Grated Parmesan cheese; divided |
| 1 | lb | Raw bay scallops |
| 1/2 | c | Chopped fresh basil |
| 1 | tb | Lemon juice |
| 1/2 | lb | Fresh lump crabmeat; drained |
| 1 | Egg; lightly beaten | |
| 9 | Cooked lasagna noodles, cooked without salt or fat | |
| 1/2 | 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 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 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
Posted to MC-Recipe Digest V1 #244
Date: Tue, 15 Oct 1996 04:10:02 +0000