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.