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Lasagna Florentine Recipe

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This recipe for Lasagna Florentine is from The Kenney Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
20 oz frozen chopped spinach (thawed and drained)
1/2 cup flour
2 cups low fat milk
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ground red pepper
1/8 tsp ground black pepper
1 lg garlic clove (crushed)
1/4 cup dry white wine
2/3 cup parmesan cheese (divided)
1 lb bay scallops (raw)
1/2 cup fresh basil (chopped)
1 Tbsp lemon juice
1/2 lb fresh lump crabmeat (drained)
1 egg (lightly beaten)
9 lasagna noodles (cooked)
1/2 tsp paprika

Directions:
Directions:
Place flour in large sauce pan, slowly add milk, blending with whisk. Stir in next 5 ingredients, stir over medium heat for 5 minutes, until thick. Add wine, cook 1 minute, stirring constantly. Remove from heat, mix in 1/2 cup of cheese and scallops. Cool slightly, stir in basil and next 3 ingredients. Spoon 1/4 sauce into 12 x 9 pan. Spread 3 noodles over sauce, top with 1/3 spinach. Spoon 1/3 sauce over spinach. Repeat layers, ending with sauce. Combine remaining cheese and paprika, sprinkle over top.

Cover, bake 30 minutes at 400º - bake uncovered 10 more minutes - Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 - 60 minutes
Personal Notes:
Personal Notes:
This does take some time, but well worth it!

 

 

 

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