Seafood Lasagna(Low-Fat)

• 1 c. (1 pkg.) low-fat milk powder
• 2 3/4 c. water
• paprika to taste
• nutmeg to taste
• salt to taste
• 1/4 c. plus 1 Tbsp. dry vermouth
• 1/4 c. all-purpose flour
• nonstick cooking spray, preferably olive oil
• 8 oz. scallops
• 2 cloves garlic, minced
• salt and freshly ground pepper to taste
• 8 oz. cooked crab meat
• 9 lasagna noodles, cooked and drained
• 1 tsp. dill
• 1/4 c. freshly grated Parmigiana

1. Preheat oven to 350u0b0.
2. Using a medium saucepan, mix the milk with the water and heat over medium heat.
3. Sprinkle with enough paprika to make the sauce pale pink; add nutmeg and salt to taste. Mix the vermouth and flour together in a small bowl to make a smooth paste.
4. Whisk this into the milk, stirring constantly, until the sauce thickens, and then set it aside.
5. Heat a nonstick skillet and coat with a nonstick vegetable oil spray.
6. Add scallops and garlic, sprinkle with salt and pepper, and cook until the scallops just turn solid white.
7. Remove from the skillet and combine with the crab.

milk, water, paprika, nutmeg, salt, allpurpose, nonstick cooking spray, scallops, garlic, salt, crab meat, lasagna noodles, dill, freshly grated parmigiana

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579758 (may not work)