Seafood Lasagna Florentine Recipe - Cooking Index
Seafood Lasagna Florentine Recipe - Cooking Index
| 20 oz | Frozen chopped spinach - (2 packages) | |
| Thawed and drained | ||
| 1/2 cup | All-purpose flour | |
| 2 cups | 2% low-fat milk | |
| 1/4 teaspoon | Salt | |
| 1/4 teaspoon | Ground nutmeg | |
| 1/8 teaspoon | Ground red pepper | |
| 1/8 teaspoon | Ground black pepper | |
| 1 x | Garlic - crushed | |
| 1/4 cup | Chablis or other dry white wine | |
| 2/3 cup | Grated parmesan cheese - divided | |
| 1 lb | Raw bay scallops | |
| 1/2 cup | Chopped fresh basil | |
| 1 tablespoon | Lemon juice | |
| 1/2 lb | Fresh lump crabmeat - drained | |
| 1 | Egg - lightly beaten | |
| 9 | Cooked lasagna noodles | |
| Cooked without salt or fat | ||
| 1/2 teaspoon | Paprika |
Press spinach between paper towels until barely moist; set aside.
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.
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 400F for 30 minutes. Bake, uncovered, an additional 10 minutes. Let stand 10 minutes before serving.
Source:
Cooking Light, Jan/Feb 1994, page 69
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