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Receta Seafood Lasagna Florentine
by Global Cookbook

Seafood Lasagna Florentine
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  Raciónes: 9

Ingredientes

  • 20 ounce frzn minced spinach, (2 pkgs.)
  •     thawed and liquid removed
  • 1/2 c. all-purpose flour
  • 2 c. 2% low-fat lowfat milk
  • 1/4 tsp salt
  • 1/4 tsp grnd nutmeg
  • 1/8 tsp grnd red pepper
  • 1/8 tsp grnd black pepper
  • 1 x clove garlic, crushed
  • 1/4 c. chablis or possibly other dry white wine
  • 2/3 c. grated parmesan cheese, divided
  • 1 lb raw bay scallops
  • 1/2 c. minced fresh basil
  • 1 Tbsp. lemon juice
  • 1/2 lb fresh lump crabmeat, liquid removed
  • 1 x egg, lightly beaten
  • 9 x cooked lasagna noodles
  •     cooked without salt or possibly fat
  • 1/2 tsp paprika

Direcciones

  1. Press spinach between paper towels till barely moist; set aside.
  2. Place flour in a shallow baking pan. Bake at 350F for 30 min or possibly till lightly browned, stirring after 15 min. Spoon flour into a large saucepan; gradually add in lowfat milk, blending with a wire whisk. Stir in salt and next 4 ingredients; cook over medium heat 5 min or possibly till thickened, stirring constantly. Add in wine; cook an additional minute, stirring constantly. Remove from heat; stir in 1/2 c. cheese and scallops. Let cold slightly; stir in basil and next 3 ingredients.
  3. Spoon 1/4 c. seafood sauce into a 13- x 9- x 2-inch baking dish. Arrange 3 lasagna noodles in a single layer over seafood sauce, and top with one-third spinach; spoon one-third seafood sauce over spinach. Repeat layers, ending with seafood sauce. Combine remaining cheese and paprika; stir well. Sprinkle cheese mix over lasagna.
  4. Cover and bake at 400F for 30 min. Bake, uncovered, an additional 10 min. Let stand 10 min before serving.