Basic information

Seafood lasagna florentine


 cooked lasagna noodles
666666666667 c
 grated Parmesan cheese --
20 oz
 frozen chopped spinach -- (2
2 c
 2% low-fat milk
125 tsp
 ground red pepper
125 tsp
 ground black pepper
1/4 tsp
1/4 tsp
 ground nutmeg
1/4 c
 Chablis or other dry white
1/2 tsp
1/2 lb
 fresh lump crabmeat --
1/2 c
 all-purpose flour
1/2 c
 chopped fresh basil
1 lb
 raw bay scallops
1 large
 clove garlic -- crushed
1 TB
 lemon juice
 egg -- lightly beaten


: packages)
: thawed and drained
: wine
: divided
: drained
: cooked without salt or fat
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 <patti-Will-Mccoy@posdate: Tue, 15 Oct 1996 04:10:02