Seafood lasagna florentine

Yield: 9 Servings

Ingredients:

20 oz frozen chopped spinach -- (2 : packages) : thawed and 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

Instructions:

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 From: Patti Mccoy