Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      ounces        frozen chopped spinach -- (2 packages)
                        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 red pepper
     1/8  teaspoon      ground black pepper
   1      clove         garlic -- crushed
     1/4  cup           chablis or other dry white wine
     2/3  cup           grated parmesan cheese -- divided
   1      pound         raw bay scallops
     1/2  cup           chopped fresh basil
   1      tablespoon    lemon juice
     1/2  pound         fresh lump crabmeat -- drained
   1                    egg -- lightly beaten
   9                    cooked lasagna noodles
                        cooked without salt or fat
     1/2  teaspoon      paprika

Preparation:

Press spinach between paper towels until barely moist; set aside. Place flour in a shallow baking pan. Bake at 350F 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 400F for 30 minutes. Bake, uncovered, an additional 10 minutes. Let stand 10 minutes before serving.