Seafood Lasagna Florentine

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Ingredients

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

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