• Prep Time:
  • Cooking Time:
  • Serves: 9 Servings

Seafood Lasagna Florentine

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 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.

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