Side Pannel
Seafood Lasagna Florentine
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
Directions
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.
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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