Category: Pasta

20 oz Frozen chopped spinach, (2 packages) thawed, drained

1/2 cup All-purpose flour

2 cup 2% low-fat milk

1/4 tsp Salt

1/4 tsp Ground nutmeg

1/8 tsp Ground red pepper

1/8 tsp Ground black pepper

1 large Clove 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 tbsp Lemon juice

1/2 lb Fresh lump crabmeat, drained

1 Egg, lightly beaten

9 Cooked lasagna noodles, cooked without salt or fat

1/2 tsp 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 <patti-will-mccoy@postoffice.worldnet.att.net>