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Seafood Lasagna Florentine

  • 9servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 20 oz 568g Frozen chopped spinach - (2 packages)

  2. 1/2 cup 31g / 1.1oz All-purpose flour

  3. 2 cups 474ml 2% low-fat milk

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 1/4 teaspoon 1 1/3ml Ground nutmeg

  6. 1/8 teaspoon 0.6ml Ground red pepper

  7. 1/8 teaspoon 0.6ml Ground black pepper

  8. 1 Garlic - crushed

  9. 1/4 cup 59ml Chablis or other dry white wine

  10. 2/3 cup 97g / 3.4oz Grated parmesan cheese - divided

  11. 1 lb 454g / 16oz Raw bay scallops

  12. 1/2 cup 73g / 2.6oz Chopped fresh basil

  13. 1 tablespoon 15ml Lemon juice

  14. 1/2 lb 227g / 8oz Fresh lump crabmeat - drained

  15. 1 Egg - lightly beaten

  16. 9 Cooked lasagna noodles

  17. Cooked without salt or fat

  18. 1/2 teaspoon 2 1/2ml Paprika

Instructions Jump to Ingredients ↑

  1. Press spinach between paper towels until barely moist; set aside.

  2. Place flour in a shallow baking pan. Bake at 350F 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.

  3. 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.

  4. Cover and bake at 400F for 30 minutes. Bake, uncovered, an additional 10 minutes. Let stand 10 minutes before serving.

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