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
How to Make It
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.
I've been making this recipe for almost 20 years from my old CL issues. It is ALWAYS a hit! I have made it enough to know there is never enough sauce to spread on the bottom, on the layers and on the top so either make 1.5 or 2 times the amount of sauce. I also make the lasagna in three layers rather than two, and finally I do top it with a little light mozzarella. Don't skip toasting your flour in the oven. It is an important step and makes the sauce taste a little bit nutty rather than that raw flour taste.
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