Seafood Lasagna Florentine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
2 (10-ounce) packages frozen chopped spinach, thawed and drained |
1/2 cup all-purpose flour |
2 cups 2% low-fat milk |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground black pepper |
1 large garlic clove, crushed |
1/4 cup dry white wine |
2/3 cup grated parmesan cheese, divided |
1 pound bay scallops |
1/2 cup chopped fresh basil |
1 tablespoon lemon juice |
1/2 pound lump crabmeat, drained and shell pieces removed |
1 large egg, lightly beaten |
9 cooked lasagna noodles |
1/2 teaspoon paprika |
Directions:
1. Preheat oven to 350º. Press spinach between paper towels until barely moist; set aside.
2. Place flour in a shallow baking pan. Bake at 350º for 30 minutes or until lightly browned, stirring after 15 minutes. Spoon flour into a large saucepan; gradually add milk, stirring with a whisk. Stir in salt and next 4 ingredients; cook over medium heat 5 minutes or until thick, stirring constantly. Add wine; cook 1 additonal minute, stirring constantly. Remove from heat; stir in 1/2 cup cheese and scallops. Cool slightly; stir in basil, lemon juice, crabmeat, and egg.
3. Preheat oven to 400º. Spoon 1/4 cup seafood sauce into a 13 x 9-inch baking dish. Arrange 3 lasagna noodles in a single layer over seafood sauce; top with one-third spinach. Spoon one-third seafood sauce over spinach. Repeat layers, ending with seafood sauce. Combine remaining cheese and paprika; sprinkle cheese mixture over lasagna. Cover and bake at 400º for 30 minutes. Bake, uncovered, 10 additional minutes. Let stand 10 minutes before serving.
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