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    Seafood Lasagna Florentine


    Source of Recipe


    Unknown
    Seafood Lasagna Florentine
    Reduce Cholesterol by using Imitation Crab

    Yield: 9 servings.

    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 ground nutmeg
    1/8 teaspoon ground red pepper
    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
    Egg substitute equivalent to 1 large egg
    9 cooked lasagna noodles
    1/2 teaspoon paprika

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

    Place flour in a shallow baking pan. Bake at 350 degrees 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 4 ingredients; cook over medium heat 5 minutes or until thick, stirring constantly.

    Add wine; cook 1 additional minute, stirring constantly. Remove from heat; stir in 1/2 cup cheese and scallops. Cool slightly; stir in basil, lemon juice, crabmeat, and egg substitute.

    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 400ºF for 30 minutes. Bake, uncovered, 10 additional minutes. Let stand 10 minutes before serving.

    CALORIES 286 (16% from fat); PROTEIN 24.8g; FAT 5.1g; CARB 33.6g; CHOL 51mg; SODIUM 345mg

 

 

 


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