Seafood Lasagna Florentine

Cooking Light
9 servings


+ Add To Shopping List
2 (10-ounce) packages frozen chopped spinach, 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 black pepper
1 large garlic clove, crushed
1/4 cup dry white wine
2/3 cup grated Parmesan cheese, divided
1 pound bay scallops
1/2 cup chopped fresh basil
1 tablespoon lemon juice
1/2 pound lump crabmeat, drained and shell pieces removed
1 large egg, lightly beaten
9 cooked lasagna noodles
1/2 teaspoon paprika


Preheat oven to 350º. Press spinach between paper towels until barely moist; set aside.

Place flour in a shallow baking pan. Bake at 350º for 30 minutes or until lightly browned, stirring after 15 minutes. Spoon flour into a large saucepan; gradually add milk, stirring with a whisk. Stir in salt and next 4 ingredients; cook over medium heat 5 minutes or until thick, stirring constantly. Add wine; cook 1 additonal minute, stirring constantly. Remove from heat; stir in 1/2 cup cheese and scallops. Cool slightly; stir in basil, lemon juice, crabmeat, and egg.

Preheat oven to 400º. Spoon 1/4 cup seafood sauce into a 13 x 9-inch baking dish. Arrange 3 lasagna noodles in a single layer over seafood sauce; top with one-third spinach. Spoon one-third seafood sauce over spinach. Repeat layers, ending with seafood sauce. Combine remaining cheese and paprika; sprinkle cheese mixture over lasagna. Cover and bake at 400º for 30 minutes. Bake, uncovered, 10 additional minutes. Let stand 10 minutes before serving.

Created date

April 2002

Nutritional Information

Calories 286
Caloriesfromfat 16 %
Fat 5.1 g
Protein 24.8 g
Carbohydrate 33.6 g
Cholesterol 75 mg
Sodium 411 mg