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Seafood Lasagna Florentine

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  • 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


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). Recipe By : Cooking Light, Jan/Feb 1994, page 69
Posted to MC-Recipe Digest V1 #244
Date: Tue, 15 Oct 1996 04:10:02 +0000
From: Patti McCoy <>