Baked Seafood Lasagna

3 Tbsp. margarine
3 Tbsp. flour
2 c. milk
1/2 c. parmesan cheese
10 oz. frozen spinach, thawed & drained
1 c. Italian cheese
1/8 teas. nutmeg
9 lasagna noodles
1/2 lb. medium cooked shrimp
12 oz. crabmeat

Preheat oven to 350F. Melt margarine in large saucepan on medium heat. Add flour & stir with whisk until well blended. Gradually add milk, mixing well. Bring to boil on medium heat stirring constantly. Reduce heat to low and simmer 3-5 minutes to thicken. Stir in parmesan cheese (shredded or grated) and set aside.
Combine thawed, drained spinach with ricotta cheese, 2/3 cup of italian cheese blend, and ground nutmet.
Spread 1/4 of parmesan sauce onto botom of 13 x 9 inch backing pan. Cover with 3 lasagna noodles (either boiled or the no-boil variety) and layers of 1/2 each of the shrimp, crabmeat, and spinach mixture. Top with 1/4 of parmesan sauce. Repeat layers starting with noodles.
Top with remaining noodles, remaining parmesan sauce, and remaining 1/3 cup of italian cheese.
Cover with foil and back 25 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes before cutting.
Cut the lasagna across the middle, then across the middle of each half to create four even sections. Cut down each section along the noodle lines to create 12 servings.

Calories 234.5

Total Fat 7.7 g

Saturated Fat 3.8 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 1.3 g

Cholesterol 74.2 mg

Sodium 392.4 mg

Potassium 314.9 mg

Total Carbohydrate 22.9 g

Dietary Fiber 0.9 g

Sugars 3.9 g

Protein 18.4 g


Vitamin A 36.2 %

Vitamin B-12 12.3 %

Vitamin B-6 5.5 %

Vitamin C 5.3 %

Vitamin D 7.9 %

Vitamin E 1.9 %

Calcium 29.9 %

Copper 11.9 %

Folate 9.2 %

Iron 14.0 %

Magnesium 9.5 %

Manganese 11.3 %

Niacin 9.4 %

Pantothenic Acid 4.4 %

Phosphorus 20.0 %

Riboflavin 13.3 %

Selenium 29.7 %

Thiamin 12.7 %

Zinc 12.5 %