Seafood Lasagna Florentine

• 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 salt
• 1/4 teaspoon ground nutmeg
• 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
• 1 large egg, lightly beaten
• 9 cooked lasagna noodles
• 1/2 teaspoon paprika

1. Preheat oven to 350u0b0. Press spinach between paper towels until barely moist; set aside.
2. Place flour in a shallow baking pan. Bake at 350u0b0 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. Add wine; cook 1 additonal minute, stirring constantly. Remove from heat; stir in 1/2 cup cheese and scallops. Cool slightly; stir in basil, lemon juice, crabmeat, and egg.
3. Preheat oven to 400u0b0. 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 400u0b0 for 30 minutes. Bake, uncovered, 10 additional minutes. Let stand 10 minutes before serving.

allpurpose, milk, salt, ground nutmeg, ground black pepper, garlic, white wine, parmesan cheese, bay scallops, fresh basil, lemon juice, lump crabmeat, egg, noodles, paprika

Taken from www.myrecipes.com/recipe/seafood-lasagna-florentine (may not work)