Title: Seafood lasagna florentine
 Categories: Pasta
      Yield: 9 Servings
 
 
       20 oz frozen chopped spinach -- (2
  :          packages)
  :          thawed and 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.
  
  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).