Seafood Lasagna Florentine
| Yield: | 9 Servings |
| Categories: | Pasta |
| 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 |
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