Total TimePrep: 35 min. Bake: 35 min. + standing
Not a fan. 1 cup of flour created a stiff gloopy glue. Surely this must be an error? I ended up adding some extra milk, cream, chicken stock just trying to make it a little more smooth. It is extremely bland as well. I added some garlic but would suggest adding some of that old bay others have suggested. I seriously can’t understand how this is award winning or how some people ended up with it being runny. After adjusting the consistency of the “sauce” I was able to create a lasagna. I added a little mozzarella to the top. My youngest son thought it was good but not great. Probably best for those who prefer a bit of a bland palate.
We love this recipe but would like to know if it can be frozen, before or after baking
After reading some comments and having previous experience with alfredo sauce, I added some lemon juice, a touch of Old Bay seasoning, garlic and used a shallot instead of the green onion and the sauce was absolutely delicious with those modifications.
This is a wonderful recipe to use. I modified it but adding some Adobo, Recaito and Sazon when preparing the onions and seafood. If you've never tried adding Spanish seasonings to recipes, give it a whirl. They give any recipe a new spin on taste!
Completely underwhelmed with the recipe as written. Not enough flavor. Only thing I did differently was add garlic while sauteing the onions. I wont be making this again.
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Excellent! Well worth the cost of the seafood!
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This is absolutely the best lasagna I have ever made or eaten!! Made by the recipe and the only change was the addition of some lobster and used real crab instead of imitation. Only down side is the cost of good seafood for the preparation. Maybe we’ll splurge again for Christmas.
I added lobster meat as well. The fam LOVED it!