Seafood Lasagna Florentine

Name: Seafood Lasagna Florentine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams bay scallops; 9 cooked lasagna noodles; 59 milliliters dry white wine; 1 large egg, lightly beaten; 118 milliliters all-purpose flour; 118 milliliters chopped fresh basil; 567 grams packages frozen chopped spinach, thawed and drained; 1 large garlic clove, crushed; 0 teaspoons ground nutmeg; 0 teaspoons ground black pepper; 1 Tbsp lemon juice; 473 milliliters 2% low-fat milk; 227 grams lump crabmeat, drained and shell pieces removed; 1 teaspoons paprika; 158 milliliters grated Parmesan cheese, divided; 0 teaspoons salt

You can never have too many Mediterranean recipes, so give Seafood Lasagna Florentine a try. This recipe serves 9. Watching your figure? This pescatarian recipe has 264 calories, 22g of protein, and 5g of fat per serving. Head to the store and pick up flour, spinach, garlic clove, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Press spinach between paper towels until barely moist; set aside.

Ingredients you will need

Spinach

Equipment you will use

Paper Towels

Place flour in a shallow baking pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Pan

Bake at 350 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.

Ingredients you will need

All Purpose Flour

Milk

Salt

Equipment you will use

Oven

Sauce Pan

Whisk

Add wine; cook 1 additonal minute, stirring constantly.

Ingredients you will need

Wine

Remove from heat; stir in 1/2 cup cheese and scallops. Cool slightly; stir in basil, lemon juice, crabmeat, and egg.

Ingredients you will need

Lemon Juice

Crabmeat

Scallops

Cheese

Basil

Egg

Preheat oven to 40

Equipment you will use

Oven

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.

Ingredients you will need

Lasagne Noodles

Seafood

Spinach

Sauce

Equipment you will use

Baking Pan

Combine remaining cheese and paprika; sprinkle cheese mixture over lasagna. Cover and bake at 400 for 30 minutes.

Ingredients you will need

Paprika

Cheese

Equipment you will use

Oven

Bake, uncovered, 10 additional minutes.

Equipment you will use

Oven

Let stand 10 minutes before serving.

Equipment

Ingredients

Servings:

454grams

bay scallops 9

cooked lasagna noodles 59milliliters

dry white wine 1large

egg, lightly beaten 118milliliters

all-purpose flour 118milliliters

chopped fresh basil 567grams

packages frozen chopped spinach, thawed and drained 1large

garlic clove, crushed 0teaspoons

ground nutmeg 0teaspoons

ground black pepper 1Tbsp

lemon juice 473milliliters

2% low-fat milk 227grams

lump crabmeat, drained and shell pieces removed 1teaspoons

paprika 158milliliters

grated Parmesan cheese, divided 0teaspoons

salt

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.