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

From: Patti McCoy