Seafood Lasagna Florentine

Ingredients

• 1 pound bay scallops 
• 9  lasagna noodles cooked
• 0.3 cup wine dry white
• 1 large eggs lightly beaten
• 0.5 cup flour all-purpose
• 0.5 cup basil fresh chopped
• 20 ounce spinach frozen thawed drained chopped
• 1 large garlic clove crushed
• 0.3 teaspoon nutmeg 
• 0.1 teaspoon pepper black
• 1 tablespoon juice of lemon 
• 2 cups milk 2% low-fat
• 0.5 pound lump crab meat drained
• 0.5 teaspoon paprika 
• 0.7 cup parmesan cheese divided grated
• 0.3 teaspoon salt 

Equipment

• paper towels
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Press spinach between paper towels until barely moist; set aside.
3. Place flour in a shallow baking pan.
4. 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.
5. Add wine; cook 1 additonal minute, stirring constantly.
6. Remove from heat; stir in 1/2 cup cheese and scallops. Cool slightly; stir in basil, lemon juice, crabmeat, and egg.
7. Preheat oven to 40
8. 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.
9. Combine remaining cheese and paprika; sprinkle cheese mixture over lasagna. Cover and bake at 400 for 30 minutes.
10. Bake, uncovered, 10 additional minutes.
11. Let stand 10 minutes before serving.