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Seafood Lasagna Florentine


Serving Size : 9

20 ounces frozen chopped spinach, (2 packages) 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 red pepper
1/8 teaspoon ground black pepper
1 large clove garlic, crushed
1/4 cup Chablis or other dry white wine
2/3 cup grated Parmesan cheese, divided
1 pound raw bay scallops
1/2 cup chopped fresh basil
1 tablespoon lemon juice
1/2 pound fresh lump crabmeat, drained
1 egg, lightly beaten
9 cooked lasagna noodles, cooked without salt or fat
1/2 teaspoon 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).




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