Name: Seafood Lasagna Florentine
Ingredients: 20 oz Frozen chopped spinach; (2 packages) thawed, drained; 1/2 c All-purpose flour; 2 c 2% low-fat milk; 1/4 ts Salt; 1/4 ts Ground nutmeg; 1/8 ts Ground red pepper; 1/8 ts Ground black pepper; 1 lg Clove garlic; crushed; 1/4 c Chablis or other dry white wine; 2/3 c Grated Parmesan cheese; divided; 1 lb Raw bay scallops; 1/2 c Chopped fresh basil; 1 tb Lemon juice; 1/2 lb Fresh lump crabmeat; drained; 1 Egg; lightly beaten; 9 Cooked lasagna noodles, cooked without salt or fat; 1/2 ts Paprika

The Queen Mary, lying in repose in the harbor at Long Beach, California, is a fascinating museum of the past. Used both as a luxury liner in peacetime and a troop transport during the Second World War, its present status as a museum the length of three football fields affords a stunning contrast between the lifestyles appropriate in peace and war. On one side of a partition you see the dining room reconstructed to depict the peacetime table setting that was appropriate to the wealthy patrons of high culture for whom a dazzling array of knives and forks and spoons held no mysteries. On the other side of the partition the evidences of wartime austerities are in sharp contrast. One metal tray with indentations replaces fifteen plates and saucers. Bunks, not just double but eight tiers high, explain why the peacetime complement of 3000 gave way to 15,000 people on board in wartime. How repugnant to the peacetime masters this transformation must have been! To do it took a national emergency, of course. The survival of a nation depended upon it. The essence of the Great Commission today is that the survival of many millions of people depends on its fulfillment.

Ralph Winter

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Eggs		Pasta	9	Servings

INGREDIENTS

20	oz	Frozen chopped spinach; (2 packages) thawed, drained
1/2	c	All-purpose flour
2	c	2% low-fat milk
1/4	ts	Salt
1/4	ts	Ground nutmeg
1/8	ts	Ground red pepper
1/8	ts	Ground black pepper
1	lg	Clove garlic; crushed
1/4	c	Chablis or other dry white wine
2/3	c	Grated Parmesan cheese; divided
1	lb	Raw bay scallops
1/2	c	Chopped fresh basil
1	tb	Lemon juice
1/2	lb	Fresh lump crabmeat; drained
1		Egg; lightly beaten
9		Cooked lasagna noodles, cooked without salt or fat
1/2	ts	Paprika

INSTRUCTIONS

Press spinach between paper towels until barely moist; set aside.
Place flour in a shallow baking pan. Bake at 350 deg for 30 minutes or
until lightly browned, stirring after 15 minutes. Spoon flour into a large
saucepan; gradually add milk, blending with a wire whisk. Stir in salt and
next 4 ingredients; cook over medium heat 5 minutes or until thickened,
stirring constantly. Add wine; cook an additional minute, stirring
constantly. Remove from heat; stir in 1/2 cup cheese and scallops. Let cool
slightly; stir in basil and next 3 ingredients.
Spoon 1/4 cup 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 mixture over lasagna.
Cover and bake at 400 deg for 30 minutes. Bake, uncovered, an additional 10
minutes. Let stand 10 minutes before serving. Yield: 9 servings (serving
size: 1 [4- x 3-inch] piece).
Recipe By     : Cooking Light, Jan/Feb 1994, page 69
Posted to MC-Recipe Digest V1 #244
Date: Tue, 15 Oct 1996 04:10:02 +0000
From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>

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