Seafood lasagna florentine
Seafood Lasagna Pasta
Last updated 6/12/2012 1:22:31 AM. Recipe ID 55180. Report a problem with this recipe.
Title: Seafood lasagna florentine
Yield: 9 Servings
20 oz frozen chopped spinach -- (2
: 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
2/3 c grated Parmesan cheese --
1 lb raw bay scallops
1/2 c chopped fresh basil
1 TB lemon juice
1/2 lb fresh lump crabmeat --
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).
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