Seafood Lasagna Recipe

Reviewed on Sep. 30, 2009 by jlebean

Can this be assembled ahead of time refrigerated then cooked? If so, how much time should be added to the cooking time?

Reviewed on May. 14, 2009 by aynsley

This is a wonderful recipe that I now make just for special occasions. Elena, if you have any more of your "specials" we would love to get them. Carol, Stuart, Fl.

Reviewed on Apr. 15, 2009 by Deanna C

What type of imitation crabmeat is best to use? From a can, or is there a package type in refrigerated or frozen section? Also, it turned out a little runny. What do you advise?

Reviewed on Apr. 08, 2009 by ellaadle

I make this every year for Christmas Eve and family reunion and other times throughout the year. Everyone loves it and it is easy to make.

Reviewed on Feb. 21, 2009 by msjill11

I have made this so many times that I could do it blindfolded. This is the best lasagna I've ever had. My grandson will call me and ask me to make it for him everytime he comes to visit. I even have a cousin who offers to pay me to make it. LOL. This is truly the best. Thank you so much for sharing this.

Reviewed on Jan. 01, 2009 by Cherylmomof3

I introduced this dish to my family for our 2008 Christmas dinner. This seafood lasagna was very delicious! I appreciate that the recipe was well written. The measurements for the ingredients were perfect as were the directions. Since everyone enjoyed it I know I will be preparing this recipe again. Thank You!

Reviewed on Jan. 01, 2009 by robottom

I used the no cook lasagne noodles and it worked just great. This is an excellent recipe and quite delicious.

Rosie Knight - Quincy, IL

Reviewed on Dec. 23, 2008 by Julie7414

I'll be making this for the first time, for my Fiance's family for Christmas ... wish me luck! :-)

Reviewed on Dec. 16, 2008 by prunepicker

I first made this in 2002 and have done it at least once a year since, usually on a Holiday. You have plenty of baking to prepare the other dishes.

Reviewed on Nov. 14, 2008 by kbaumbusch

I made this for company and it was delicious. My husband doesn't like scallops so I used 2 pounds of shrimp and the imitation crabmeat. I didn't let it sit for 15 minutes after i took it out of the oven, and it was really runny - I guess that's why you're supposed to let it sit, my bad. I used Smart Balance butter and fat-free half-and-half and as the other poster said, it turned out fine. I think next time I might skip doing the lasagna part - I'll just make the sauce and put it over linguine (and sprinkle the parmesan cheese over the whole thing). Definitely a keeper!