Seafood Lasagna Recipe
- 1 green onion, finely chopped
- 2 tablespoons canola oil
- 2 tablespoons plus 1/2 cup butter, divided
- 1/2 cup chicken broth
- 1 bottle (8 ounces) clam juice
- 1 pound bay scallops
- 1 pound uncooked small shrimp, peeled and deveined
- 1 package (8 ounces) imitation crabmeat, chopped
- 1/4 teaspoon white pepper, divided
- 1/2 cup all-purpose flour
- 1-1/2 cups 2% milk
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1/2 cup shredded Parmesan cheese, divided
- 9 lasagna noodles, cooked and drained
- 1. In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
- 2. In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
- 3. Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
- 4. Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.
- 5. Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
1 serving (1 piece) equals 373 calories, 22 g fat (12 g saturated fat), 131 mg cholesterol, 586 mg sodium, 24 g carbohydrate, 1 g fiber, 20 g protein.
Reviews for Seafood Lasagna
"Oh my Goodness! This dish is absolutely FANTABULOUS!!!!! I used 1.5 pounds of shrimp (12 ounces), 1 pound (16 ounce) of REAL jumbo lump crab meat, and 1.5 pounds of bay scallops (12 ounces). I doubled everything else. I also added fresh garlic to my green onion mixture and I added the garlic just before I added the broth and juices. I used Costco's fresh, aged parmigiano reggiano cheese. My sauce was not bland at all! It was thick, rich and decadent! Also, in the doubling process, I used an 8 ounce bottle of clam juice and an 8 ounce bottle of lobster juice. Be sure to drain the seafood stock from the meat to ensure your source isn't runny. Additionally, because mine did not brown after 38 minutes of baking, I put it under the broiler for about 2 minutes. It was perfect! While the seafood makes the dish costly, it was well worth it! I will certainly be making it again!"
"I made this for Christmas dinner. It was a huge hit and my daughter requested it for her birthday dinner. I used canned crabmeat instead of the imitation stuff. Even though it was finely shredded it worked extremely well and actually gave some body to the sauce. I also used just a little extra shrimp, scallops and crabmeat. It was fantastic and will be a go-to for special dinners!"
"If you love seafood, this is a real hit! I made it for the first time last night and shared with friends. Everyone loved it! I did use real crab meat. I'll be sure to drain the pot with seafood better next time, as the sauce was just a bit runny, but it was still delicious. I also used whole wheat lasagna."
"I have to join the other 5 star raters with this one. Its very rich and wonderful. Impressive and very satisfying. I did use a few suggestions. I feel that this recipe will do just fine with just 2 seafood choices. If Crab is one of them Use fresh. Next time I will just use shrimp & Crab. I also reduced the clam juice and used a dry sherry.This recipe will serve quite a few so I downsized it to just 2.I also feel that this would be perfect for stuffing pasta shells * Next time for sure.JanieTaste of Home Volunteer Food Editor."
"Oh my my my this was soooooo good all I changed was I used regular onions and spenich h and it was so good I will make this again sooner than later"
"This is the bomb, when I take it out to potluck it is the first dish emptied. Everyone asks for the recipe."
"Delicious! My sauce was a little bit runny after it baked. I'll be sure to thicken it a bit more next time. But this recipe is definitely a keeper!"
"My family thought this was the best dish ever! There were no leftovers and I think if I'd doubled it, they would have still eaten all of it!"
"Time consuming to make slightly expensive to afford, but Oooh sooo good. Every time I make this. I have to double the recipe. Can be frozen and baked later. Does not seem to effect the taste or texture. I love that it is 100 % from scratch. To who ever come up with this recipe "Well Done"."
"This is the best....a real family favorite. If you love seafood and pasta you'll love this!"
"Best seafood lasagna I've made to date in all categories - taste, texture, and presentation. Relatively easy, felt good going together. I substituted 1/2 lb of fresh crabmeat for the imitation crab. My foodie dinner guests thought it was one of the best they have ever tasted. Note that it is very rich and easily serves 12. When making for just ourselves, I think I'll cut this into 15 pieces."
"J'Adore! La Vie d'Amour. A very sensual lasagna for a Valentine's Evening!!"
"I am preparing this to night for the 2015 Super Bowl - Patriots Fan. Serving this tomorrow with Chili - Home made sausage, onions and peppers and your delicious Seafood Lasagna - Will keep you posted - Go PATRIOTS!!"
"Wow... Just wow. A sinfully rich and creamy big occasion lasagna for sure. I made no changes except to omit green onions, use my own favoured combo of seafood (shrimp, squid and snapper fish) and to make extra of the white sauce as advised by a lot of reviewers. Served this at a late night Christmas eve gathering and the whole thing was polished off in minutes ! And everyone raved about how good it was. I am especially pleased at how flavourful the white sauce was and the seafood wasn't overcooked at all because of the double cooking process (seafood is boiled then baked). Yummm!!!"
"DE' !!! LICIOUS. Made for christmas 2014, used real crab meat. Very, very good!!!!!."
"I made this recipe a few times for guest, everyone loves it. Very rich but well worth it."
"A truly amazing, rich, lasagna. Mmmmm good."
"Love this lasagna!"
"Delicious with lobster meat instead of crab !!"
"Very good recipe. I had made it on Christmas Day. Used real crab meat. It is one of those special occasion recipes."
"This is a truly delicious lasagna. The leftovers taste amazing too. I will definitely make this again. Next time I won't precook the seafood. The shrimps were slightly overcooked in mine. Still, I can't complain. This recipe is a keeper!"
"Don't try this on kids' activity night! This dish is time-consuming but oh-so worth it! "Imitation" crabmeat???? I don't think so! I use 3, 6-oz. cans lump crabmeat. I also use half & half instead of whipping cream, which is what I do for all recipes calling for whipping cream. Other than those 2 changes (minor), the recipe is excellent as written."
"I made this for Father's Day! It was delicious. It had the perfect combination of seafood. I used real crab meat."
"Its is a very good recipe. However, I find using too much real crab meat will give it an overwhelming taste. That's most likely why they suggest imitation crab meat."
"This was sooo good! I made it using frozen shrimp and scallops, both defrosted. Wonderful taste. Rich and creamy. Will definitely make it again."
"Being a Creole girl from New Orleans, LA., I simple love seafood. I tried this dish but I used real lump crab meat, added the holy trinity (onion, bell pepper and celery), added white cooking wine to the sauce and added a dash of Old Bay seasoning. Chile' my husband still licking his fingers."
"Yum!!! Added a tablespoon of brandy to the white sauce and it really brought out the flavor and creaminess. I've also made this where I mixed the white sauce and seafood mix and then poured it into a 9x13 over cheese ravioli - cooked at 350 until bubbly. One of my family's favorites!"
"Hi phillips66:I recently moved and, in the process, lost my treasured copy of Gourmet Magazine with the Seafood Lasagna recipe you refer to above. I remember there was whitefish in the recipe and the wine was reduced along with bones acquired from the fishmonger. I wondered if you still have that recipe. I would love to get it back. Thank you. jb"
"My husband couldn't stop raving about this dish. I used fresh crab, but everything else was the same. It was work intensive but will make again for a special occasion or large gathering."
"I also did some minor changes as I did not have the scallops on hand. I used twice the imitation crab, used 2 cans of crab meat drained. And medium sized tail on shrimp, It was work intensive but it turned out amazing, I will make this again and again!!!!! "
"This recipe was okay the first time I made it except for the imitation crab meat and the lack of seasoning. The second time I made it I made some changes. I used real crab meat, twice as much as the recipe calls for. I also poached some fresh caught fish, and deboned them and added the fish meat to the recipe. I did not use scallops because I didn't have any. I live on the water and have access to fresh fish, shrimp and crabs so that is what I used. I also added a little garlic and some Cajun seasoning. I doubled the sauce recipe and used a lot more cheese. The second time I made it, it turned out better. I will give the original recipe a three star rating and the recipe after my few changes still just three stars. And , No, I will not make it again. It serms like something is missing. I think it's the ricotta cheese that my seafood lasagna recipe calls for."
"I served this recipe with a few changes (lobster instead of crab, added mushrooms, tried to keep down the calories by using 2% milk instead of the whipping cream, & all chicken broth instead of clam juice) to a discerning group of ladies with compliments all around the table. I plan to make this sauce & serve it over pasta or rice next time. The rice should nicely "sop it up"."
"Made this for my husband for our anniversary. It was absolutely delicious! Definitely will make again. :)"
"I made this for Christmas, everyone loved it. Next time, I will double the sauce."
"One of my all-time favorites. I use sea scallops, large shrimp and real crab meat. Double the sauce to accompany the larger quantities of seafood used. I also add a good shake of white wine while making the sauce. Learned that one from Gourmet Magazine, many years ago. It is a holiday/special occasion recipe for my company. Always a stellar hit!"
"Amend the recipe to include real crabmeat and then add another star to the rating system and we have a winner with my family! A little pricey, because I have to double my recipe for my family, but worth every penny and is still less than the seafood dinners and more portions and better quality than dining out!"
"I've made this a number of times. L cut the shrimp up to the size of the scallops. I do it in Pyrex so it can go out right in the dish. Everyone loves it. Nice salad, white wine and crusty bread. Great! Janet"
"Why would anyone use imitation crabmeat in a wonderful dish like this? Spend a couple more dollars and get the real thing. It is so much more flavorful."
"This was delicious! I substituted gluten free lasagna noodles and an almond based flour and used real crabmeat. Fantastic! It was a huge hit at my dinner party, and our gluten intolerant friend appreciated it."
"The only change I made was to use real crabmeat...perfect!"
"I make this every Christmas. Everyone loves it! I find that I use much less of the sauce because it comes out thicker and less soupy. I all so use big scallops, big shrimp and real crabmeat. It truly is a special meal"
"This is the best...me and my daughter made it for a "girls night" and it was a big hit. All my friends enjoyed, one even asked for the recipe. There was no leftovers. I did make one alteration, like a few others, I doubled the chicken broth and only used half the clam juice. The wine recomendation helped also."
"Delicious, this was a hit with my family. The only substitute I used was good crab instead of imitation. A bit of work but so well worth it!!"
"I made this at home and liked it so much that I made this for our local volunteer fire company's annual banquet. We served 200 people. We made it the day before and cooked it the next day. It was so good. I received many request for the recipe."
"This was a bit of work to make, but well worth it. Scallops are pretty expensive where I live, and the recipe is short on veggies, so I used a 12oz frozen bag of Bird's Eye Marsala mix (mushrooms, onions and garlic) in place of them. It was perfect. My family was scrapping the sauce from their plates with their forks."
"A good friend made this lasagna & it's been on my mind since then! It is DELICIOUS! I asked her for the recipe & she sent it (from this website). This lasagna was just delicious. I'd never had a seafood lasagna and it was any & everything I could imagine...seasoned well (she made a few changes to the recipe)! I will be making this delightful dish soon & for company & holidays. :0)"
"I have made this recipe a few times. This is one of my favorites. I have also shared it with friends and passed the recipe along also. I do make it with lobster though, instead of crab."
"Just finished eating my first attempt at this recipe and it was great! Did make a couple of changes....added 4 chopped onions and one clove of minced garlic. Didn't have clam juice so used 1/2 of clamato juice and increased chicken broth to 1 cup. We are looking forward to leftover tomorrow!"
"This recipe was off the charts!! Six years ago, my husband and I were in Venice and ate at "The Black Cat Restaurant" In Burano. He had a seafood lasagna and has been asking me to make it since. I finally found this recipe and made it yesterday (Father's Day.) Well--he flipped! It was sooo delicious! Told me that it is his favorite dish ever!! Asked me to make it again for his birthday in September. Thank you so much for this recipe."
"Delicious. I had to double the recipe because I have 4 kids but still tasted great."
"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."
"This was phenomenal! I would certainly make this again. I followed the recipe and had nothing but compliments:)"
"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."
"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."
"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!"
"I made for dinner last night. Amazing and simple to make."
"very tasty !!"
"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."
"Tastes great! I used real clam, not imitation. It did take quite some time to prepare but was worth it."
"This recipe was horrible! I cannot understand how so many reviewers rated it so high. I will definitely NOT be making this again."
"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."
"turned out great!! Easy and tasty. Thanks for sharing."
"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."
"every year this is my husbands no matter who shows up it's gone and everyone raves about it!"
"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!"
"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!"
"Love it, I knew you will love this."
"Thick creamy sauce. Not overly fishy. Great texture. An excellent recipe. EXCELLENT!!!!"
"This is a wonderful dish to make for a dinner with friends. Everyone has raved about it when I have served it."
"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!"
"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!!!"
"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!"
"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. :("
"I just didn't like this one:( Too rich and too seafoody, and I love seafood!"
"We love this recipe and it's become the birthday dinner choice for my daughter year after year."
"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!"
"Made this for a dinner party of 6 and everyone loved it. Will make it again!"
"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."
"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. :)"
"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"
"The family really like this one!"
"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."
"Made this for the second time for my daughter and her family...they loved it!Very good! Will make again for sure."
"We thought this was really good! Going to make it for my daughter and son in law....very good!"
"BEST DINNER EVER!"
"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!"
"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."
"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."
"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."
"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."
"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."
"what good timing - I was just about to search for this --My ds has requested it again this year for his birthday dinner."
"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!"
"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."
"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."
"Delicious! Added 1 pkg of frozen chopped spinach, thawed and squeezed dry."
"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."
"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"
"AMAZING...This was soo sinfully good..I made if from my hubby for Valentines day we are hooked!!!"
"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."
"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!!!"
"OMG - fantastic!!!"
"So good! Packed with yummy seafood- its creamy and good. How could you go wrong here?"
"This is a keeper. My husband just loved it. I did use skim milk and smart balance and it was excellent."
"Everyone loved this recipe. I topped with mozzarella too. Yummy:)"
"Very smooth and the taste is great! This is my second time making it very good."
"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."
"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."
"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."
"Rich, creamy and excellent."
"Can this be assembled ahead of time refrigerated then cooked? If so, how much time should be added to the cooking time?"
"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."
"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?"
"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."
"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."
"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!"
"I used the no cook lasagne noodles and it worked just great. This is an excellent recipe and quite delicious.Rosie Knight - Quincy, IL"
"I'll be making this for the first time, for my Fiance's family for Christmas ... wish me luck! :-)"
"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."
"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!"
"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"
"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!!!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.