Seafood Lasagna Recipe

Reviewed on Apr. 28, 2013 by Fuz_K

I was looking for a quick and tasty recipe for our housewarming dinner (5 adults, 2 kids). Can I just say that this recipe was amazing. Not a labour of love like other lasagna recipes. There was plenty for everyone including left overs. I will definitely make this again.

I use another reviewers suggestion: double the chicken broth and half the clam juice, and 4 spring onions, and black pepper instead of white (didn't have any). I also added a tablespoon of lemon juice to the seafood. Very nice recipe.

Reviewed on Apr. 11, 2013 by lberry222

This was phenomenal! I would certainly make this again. I followed the recipe and had nothing but compliments:)

Reviewed on Apr. 03, 2013 by Kampsight

This was very yummy. The only change made to the recipe was 1 cup of chicken broth & 1/2 cup of clam juice because other commented about the fishy taste. Also more seasoning to taste that noted.

Reviewed on Mar. 30, 2013 by gstevens

I made this last night and my guests couldn't get enough of it and asked for the recipe. Six of us ate the whole plan! I served it with a salad and herbed bread. I followed the recipe exactly and it turned out perfect. The sauce was creamy and smooth. I found out that bay scallops (the small ones) are sweeter than the big scallops (which tend to be tasteless). I made it in the morning and cooked it at night. Next time I'll try making it the night before just because I like to do as much as possible beforehand. It was easy to make. My husband can't wait for me to make it again.

Reviewed on Mar. 24, 2013 by SMILS4

Awesome!

Reviewed on Mar. 16, 2013 by Aquarelle

I cut this recipe in half, mostly, to fit in an 8"x8" square Pyrex pan. Used a 12-oz. bag of frozen shrimp, half a pound of bay scallops, and 8 oz. of "Lobster Delights" (some sort of surimi). Flavored the cream sauce with a couple tablespoons of dry white wine. Served with garlic bread and a green salad with raspberry vinaigrette. Quite excellent!

Reviewed on Mar. 03, 2013 by grandmacandi

I made for dinner last night. Amazing and simple to make.

Reviewed on Feb. 24, 2013 by NoudMadeira

very tasty !!

Reviewed on Feb. 07, 2013 by mlchesko

I have made this many times and had rave reviews. Have even baked ahead and froze. Still was excellent! If you don't want to spend the money for scallops you can use more shrimp/imitationcrab.

Reviewed on Feb. 05, 2013 by cLeighw

Tastes great! I used real clam, not imitation. It did take quite some time to prepare but was worth it.

Reviewed on Jan. 22, 2013 by chinacatsunflower73

This recipe was horrible! I cannot understand how so many reviewers rated it so high. I will definitely NOT be making this again.

Reviewed on Dec. 26, 2012 by brendle

I made this for Christmas dinner based on the reviews submitted and ended up having to throw the entire casserole out after tasting it! It was gross...very "fishy" and bland. The clam juice and crabmeat were overpowering (I used backfin). I can't imagine anyone enjoying this recipe.

Reviewed on Dec. 17, 2012 by alemanjohn

turned out great!! Easy and tasty. Thanks for sharing.

Reviewed on Dec. 14, 2012 by lindasue324

This was a bit time consuming...but well worth it. It is very rich so you won't eat much but it is just as good re-warmed for another meal.I have made this recipe several times and will make it many times more.

Reviewed on Oct. 22, 2012 by thatdrywallchic

every year this is my husbands no matter who shows up it's gone and everyone raves about it!

Reviewed on Aug. 15, 2012 by mjkrein

agree with most of the reviews- definitely an excellent recipe. used 1/2 & 1/2 instead of cream- still very rich and creamy. also, used the clam juice from a can of chopped clams, and used the clams instead of the crabmeat. added some minced garlic, extra green onion, and extra parmesan cheese. looking forward to the leftovers!

Reviewed on Aug. 14, 2012 by Karen.Buske

This is one of the best Lasagna's I've ever eatened.

Re: To Summy, the one thing about you - you're consistent, your consistantly giving bad reviews. You said it was too rich and had to throw away? I don't believe you threw something this expensive away. Next time give it to the poor or someone that needs it. If you read the recipe before making it you would of know with cream, etc.. was going to be on the rich side. Or like other veiwers, they knew to modify it to their liking. Please grow up and reconsider making bad reviews before publishing them. Were tired of reading them, thank you!

Reviewed on May. 02, 2012 by italy358

Love it, I knew you will love this.

Reviewed on Apr. 28, 2012 by amhammer

Thick creamy sauce. Not overly fishy. Great texture. An excellent recipe. EXCELLENT!!!!

Reviewed on Apr. 26, 2012 by mraider

This is a wonderful dish to make for a dinner with friends. Everyone has raved about it when I have served it.

Reviewed on Apr. 22, 2012 by casum

This recipe is to die for! I made it twice in one week. The second time I made it for a big family get together, and everyone was asking me for the recipe. I used sea scallops and real crab meat, so it can be pretty pricey to make, but it is worth every single penny! DELICIOUS!

Reviewed on Apr. 04, 2012 by Birdy3

I have made this recipe numerous times since first discovering it last year. I followed other reviewers' suggestions and used coconut oil in place of oil and butter. I also used half and half in place of the heavy cream. I use shrimp, scallops and real crab meat (living in Maryland this is a must!). The recipe is rich but bursting with flavor and is oh so yummy. My husband, our 12 year old and our 7 y.o. LOVE this. My parents in law and siblings love it as well. If you are seafood lovers, this won't serve 12, maybe 8. I highly recommend this... Great!!!

Reviewed on Mar. 30, 2012 by deturk

I had made this for my sons birthday party (during lent),and I had people ask for the recipe.I will be making this again and am so looking forward to it.It is creamy, rich and tastes like something you would get in an expensive restaurant.If your looking for something to serve to guests...this is it!

Reviewed on Mar. 27, 2012 by Summy

I didn't care for this one either. As another reviewer noted, it's VERY rich. And, I love seafood, too. I ended up throwing it out. :(

Reviewed on Mar. 19, 2012 by KennaJ

I just didn't like this one:( Too rich and too seafoody, and I love seafood!

Reviewed on Mar. 08, 2012 by web_wench

We love this recipe and it's become the birthday dinner choice for my daughter year after year.

Reviewed on Feb. 25, 2012 by DCHeilman

Made this last night and it was so delicious. Very rich, (butter and cream) will be looking to try and modify to make a tad more "light"-- I also neglected to pay attention to how much it made--so I had a lot left over for a family of 4 with 2 small children...looking forward to enjoying the leftovers!

Reviewed on Feb. 24, 2012 by bethclaussen

Made this for a dinner party of 6 and everyone loved it. Will make it again!

Reviewed on Jan. 23, 2012 by joannmm

This is absolutely delicious, however, no way does it serve 12. We had 6 for dinner and have enough for one person to have leftovers. It is not as high as it shows in the picture. Three layers is just not that high. I didn't add the fake crab and don't think it was missed. I will definitely make it again and pass on the recipe.

Reviewed on Jan. 15, 2012 by Rwillisglassartist

My husband and I loved this dinner! Very easy to make. It is definitely a recipe that will be going into my recipe box as only the best go in there. :)

Reviewed on Jan. 11, 2012 by codeace

I've been making this recipe for years but we like it best as seafood enchiladas,I make it as the recipe says then take the seafood out of the sauce put in flour tortillas top with a little shredded mozz. cheese roll up and top with the sauce and shredded parmesan bake in 325 oven til sauce is hot and cheese is melted

Reviewed on Dec. 05, 2011 by spiker1

The family really like this one!

Reviewed on Oct. 05, 2011 by jcosta1

I have made this recipe quite a few times and every time is a success.

Everybody loves it.

As a side note: I also add lobster meat, usually an 8oz package.

Reviewed on Aug. 21, 2011 by MJMUMS

Made this for the second time for my daughter and her family...they loved it!

Very good! Will make again for sure.

Reviewed on Aug. 16, 2011 by MJMUMS

We thought this was really good! Going to make it for my daughter and son in law....very good!

Reviewed on Jul. 26, 2011 by ejt325

BEST DINNER EVER!

Reviewed on Jul. 22, 2011 by CanadianHoney

Incredible! My husband complained that I don't cook for him the same fancy meals I used to and was hoping this would redeem myself! It sure did! I added spinach as suggested by another user, and also a touch of fresh dill (personal preference), and it was just right!

Reviewed on Jul. 02, 2011 by crohan

This was an excellent recipe!! This recipe is now my husbands favorite. It was easy to make, but it did take me a little longer than 35 min. to make it. It was worth it though, because it was absolutely delicious. I am going to make this when I have my next dinner party. This is definitely a keeper.

Reviewed on May. 26, 2011 by 10sChick

This is a well put together recipe. I followed it to the letter and I did find the sauce a bit too pasty (maybe less flour next time) and bland. It needs more seasoning. Only salt and pepper was called for in the recipe, but I would definitely experiment with other spices as well and up the green onions from 1 to like 4.

Reviewed on Apr. 23, 2011 by mkbonine

I followed the recipe exactly and it was very good. I think the next time I make it I will use a linguine noodle instead.

Reviewed on Apr. 20, 2011 by wlee11

This is the first time I have rated a recipe. That's how awesome this seafood lasagna was. People are asking me for the recipe. Thank you for sharing such a wonderful recipe.

Reviewed on Apr. 12, 2011 by blondie761

This is the best seafood lasagna that I have ever had, my family loved it! I did add a small amount of garlic powder for a bit more flavor, other than that I followed the recipe as written. Can't wait to make it again! Next time,I might try to lighten it up a bit.

Reviewed on Mar. 30, 2011 by jennst

what good timing - I was just about to search for this --

My ds has requested it again this year for his birthday dinner.

Reviewed on Mar. 30, 2011 by jm_robertson

Oh, wow! I made this just as something to look forward to on a weeknight - because I was tired of the winter blahs. My whole family loved this and I was told to put it in my special "favorites" book. Thanks so much for sharing!

Reviewed on Mar. 22, 2011 by grammatotwo

I made some adjustments, the most important I thought were to make a seafood stock from the shrimp shells to use in lieu of the chicken stock, I use crabmeat rather than sealegs, I prefer the more delicate taste of shallots and 1/3 cup of sherry adds a wonderful depth of flavor to the sauce.

Reviewed on Mar. 19, 2011 by grampyandgrumpy

Made this for hubby and me today and we really like it! Ingredients are quite spendy and it is also not a low cal meal. I think it would be a very elegant dish for special occasions with friends and family-a lot for two to eat. I wonder how well it will keep and reheat.

Reviewed on Feb. 24, 2011 by kafaughn

Delicious! Added 1 pkg of frozen chopped spinach, thawed and squeezed dry.

Reviewed on Feb. 22, 2011 by ccoy

Sometimes I ajust recipies to my liking. Not this one. I make this for special occasions. My husband loves seafood lasagna. I make it every Valentines day, but anytimes would be good.

Reviewed on Feb. 16, 2011 by sscruggs819

I made this for my family for Valentines Day, very yummy, and even better the next day. Even my picky son ate 2 helpings. I'll use real crabmeat next time though

Reviewed on Feb. 15, 2011 by wadi2u

AMAZING...This was soo sinfully good..I made if from my hubby for Valentines day we are hooked!!!

Reviewed on Dec. 27, 2010 by DadELK68

I've made this a few times for large groups, and always get raves on it. I substitute coconut oil for the butter and oil.

Reviewed on Dec. 22, 2010 by mhemesath

I first made this in 2002 and have made it for Christmas every year since as a special meal request from my sons. When I host Christmas for my co-workers it is requested also. It is a treasured recipe and I am so glad that I tried it!!!

Reviewed on Oct. 21, 2010 by JillBurch

OMG - fantastic!!!

Reviewed on Sep. 19, 2010 by maggieaw

So good! Packed with yummy seafood- its creamy and good. How could you go wrong here?

Reviewed on Jun. 30, 2010 by bevimick

This is a keeper. My husband just loved it. I did use skim milk and smart balance and it was excellent.

Reviewed on May. 29, 2010 by lsarets

Everyone loved this recipe. I topped with mozzarella too. Yummy:)

Reviewed on Mar. 21, 2010 by caleb123

Very smooth and the taste is great! This is my second time making it very good.

Reviewed on Dec. 26, 2009 by linsvin

Made this for Christmas dinner...don't let it fool you that it takes 35 minutes to assemble. This by far is the best seafood lasagna recipe. I subbed imitation lobster for the crabmeat because I had it. I also used no cook noodles for time saving. I suggest putting 4 noodles across making a total of 12.

Reviewed on Dec. 26, 2009 by happy1957

tried this recipe for Christmas Dinner. I did make a few modifications. I used 1 pound of Maine lobster meat, 1 lb of sea scallops (cut in quarters) and 1 lb fresh Maine shrimp. I also increased the lasgana noodles to 4 noodles abreast, for a total of 12.

On a scale of 1 to 10, this meal was a 15.. My husband " the red meat eater", said it would be a toss up between my notorious prime rib meal, or this new recipe. It was easy to make, and the flavor undescribable. He even mentioned he wanted to lick his plate. You will not be disappointed if you try this . 10 Stars in my book.

Reviewed on Dec. 16, 2009 by ellaadle

Yes, it can be made ahead and refrigerated makes it even better. Also, it freezes really well, also. I was afraid to freeze it, but it turns out even better. Gonna make some tonight and freeze it for Christmas Eve next week.

Reviewed on Dec. 06, 2009 by amberbuddy

Rich, creamy and excellent.

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 Dec. 11, 2008 by attitudefree

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!

Reviewed on Oct. 18, 2008 by jsantullo

This is an absolutely wonderful seafood recipe. I make it whenever I want my husband to do something around the house as a "bribe". I very often "slim it down", however, and use skim milk in place of the cream and a no trans fat margerine in place of the butter. You would never miss the extra fat. JFS

Reviewed on Sep. 03, 2008 by msjill11

I've been making this recipe for a couple of years now. I really thought I had reviewed but I didn't see it on here so I'm reviewing it again, This is the best seafood lasagna I've ever had. I have several family members from out of town who will call and ask if I will make this for them when they come to visit. It's a little time comsuming but well worth it. Thanks so much for sharing this recipe. It's definitely a jewel!!!