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Seafood Lasagna Recipe

Seafood Lasagna Recipe

This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. —Elena Hansen, Ruidoso, New Mexico
TOTAL TIME: Prep: 35 min. Bake: 35 min. + standing YIELD:12 servings


  • 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.

Nutritional Facts

1 piece: 373 calories, 22g fat (12g saturated fat), 131mg cholesterol, 586mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 20g protein.

Reviews for Seafood Lasagna

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Cynara User ID: 3927165 270251
Reviewed Aug. 1, 2017

"can this be made the night before and cooked the next day as I often do regular lasagna?"

Lindsey User ID: 9000396 258661
Reviewed Dec. 26, 2016

"Fantastic!!! I expected this dish to be delicious based on the standing 5 star rating, but it was even better than I expected. Could hold it's own against any seafood lasagna I've eaten at restaurants. Agree with other comments - great for Christmas, or special occasion meals, as it is really rich and can be pricy. My recipe adaptations based on seafood avail. in KS: ~2.25 lbs. king crab legs* (not Alaskan), 2 lbs. sea scallops (since they were almost half as expensive as bay, and are more tender. Cut into smaller pieces.), 2lbs frozen wild salad shrimp (Costco). Using the fresh crab was well worth it, once I was done cracking it all - the flavor was amazing! I added 6-8 roasted garlic cloves to the sauce as well. My entire family loved this lasagna, including kids and some pickier people. I will absolutely make this again! *Actually less expensive per lb. than canned crab. I also doubled the recipe as others and so glad I did. I also used DeLallo Organic Italian Whole Wheat Lasagna (no boil) noodles which are my go to for lasagna."

Shalynda User ID: 8066980 242449
Reviewed Jan. 24, 2016

"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!"

[email protected] User ID: 1501417 242340
Reviewed Jan. 23, 2016

"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!"

cindyrom User ID: 7680279 240838
Reviewed Jan. 2, 2016

"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."

Appy_Girl User ID: 1132413 235280
Reviewed Oct. 20, 2015

"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.
Taste of Home Volunteer Food Editor."

emogenemaloney User ID: 8431463 229050
Reviewed Jul. 5, 2015

"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"

12653 User ID: 7121459 227813
Reviewed Jun. 12, 2015

"This is the bomb, when I take it out to potluck it is the first dish emptied. Everyone asks for the recipe."

Evercookin User ID: 7602732 226171
Reviewed May. 11, 2015

"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!"

[email protected] User ID: 3896618 223936
Reviewed Apr. 1, 2015

"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!"

Idontgetit User ID: 7752997 222486
Reviewed Mar. 10, 2015

"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"."

ShellBug72 User ID: 7527161 221519
Reviewed Feb. 27, 2015

"This is the best....a real family favorite. If you love seafood and pasta you'll love this!"

mydogbert User ID: 8246827 220617
Reviewed Feb. 16, 2015

"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."

DragonSlayersRosebud User ID: 198468 220515
Reviewed Feb. 14, 2015

"J'Adore! La Vie d'Amour. A very sensual lasagna for a Valentine's Evening!!"

buchanankc User ID: 8240107 219379
Reviewed Jan. 31, 2015

"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!!"

missdizzy User ID: 8194526 216624
Reviewed Jan. 1, 2015

"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!!!"

annangela User ID: 8182890 215913
Reviewed Dec. 25, 2014

"DE' !!! LICIOUS. Made for Christmas 2014, used real crab meat. Very, very good!!!!!."

marymonroe1010 User ID: 6300956 215582
Reviewed Dec. 22, 2014

"I made this recipe a few times for guest, everyone loves it. Very rich but well worth it."

laura70 User ID: 10385 215563
Reviewed Dec. 21, 2014

"A truly amazing, rich, lasagna. Mmmmm good."

nonafrp User ID: 8172973 215517
Reviewed Dec. 21, 2014

"Love this lasagna!"

laurob0087 User ID: 8166620 215170
Reviewed Dec. 17, 2014

"Delicious with lobster meat instead of crab !!"

Inthekitchn User ID: 2535970 44202
Reviewed Nov. 14, 2014

"Very good recipe. I had made it on Christmas Day. Used real crab meat. It is one of those special occasion recipes."

maryandkevinaz User ID: 8041174 34355
Reviewed Oct. 18, 2014

"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!"

[email protected] User ID: 6993142 34354
Reviewed Oct. 12, 2014

"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."

dwkelly User ID: 1058103 91576
Reviewed Jun. 16, 2014

"I made this for Father's Day! It was delicious. It had the perfect combination of seafood. I used real crab meat."

TVann User ID: 7848432 53947
Reviewed Jun. 14, 2014

"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."

spinardo User ID: 2339635 53898
Reviewed Jun. 7, 2014

"This was sooo good! I made it using frozen shrimp and scallops, both defrosted. Wonderful taste. Rich and creamy. Will definitely make it again."

CreoleGrits1223 User ID: 7771912 44186
Reviewed Apr. 20, 2014

"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."

Prncis User ID: 7768576 91574
Reviewed Apr. 18, 2014

"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!"

Jeybee User ID: 7675279 84090
Reviewed Feb. 16, 2014

"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"

advancr User ID: 5182240 59592
Reviewed Jan. 15, 2014

"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."

Karen Mona User ID: 2180611 131039
Reviewed Jan. 14, 2014

"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!!!!! "

mas4144 User ID: 6300876 204756
Reviewed Jan. 4, 2014

"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."

NSBBA User ID: 7495908 33975
Reviewed Dec. 31, 2013

"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"."

vj221979 User ID: 5329286 33971
Reviewed Dec. 30, 2013


ladyerin79 User ID: 7488237 34353
Reviewed Dec. 27, 2013

"Made this for my husband for our anniversary. It was absolutely delicious! Definitely will make again. :)"

cupofjoy User ID: 7558833 100323
Reviewed Dec. 26, 2013

"I made this for Christmas, everyone loved it. Next time, I will double the sauce."

phillips66 User ID: 332285 59537
Reviewed Dec. 26, 2013

"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!"

LAFITOFF User ID: 7045486 59533
Reviewed Dec. 24, 2013

"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!"

dublinlab User ID: 1682119 76489
Reviewed Dec. 23, 2013

"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"

quiltbobbin User ID: 1343276 53896
Reviewed Dec. 23, 2013

"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."

skymom747 User ID: 1717371 106015
Reviewed Dec. 23, 2013

"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."

carolanne1210 User ID: 3617870 91568
Reviewed Dec. 23, 2013

"The only change I made was to use real crabmeat...perfect!"

baram User ID: 2389848 44183
Reviewed Dec. 21, 2013

"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"

alyss2013 User ID: 7515287 84087
Reviewed Dec. 1, 2013

"This is the 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."

justeatit User ID: 6902197 131038
Reviewed Nov. 20, 2013

"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!!"

webbks56 User ID: 5210102 40763
Reviewed Nov. 17, 2013

"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."

TheFamilyChef User ID: 5439353 83179
Reviewed Sep. 29, 2013

"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."

mareebremom User ID: 7387200 53895
Reviewed Aug. 26, 2013

"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)"

tmacnab User ID: 6804052 83174
Reviewed Jul. 17, 2013

"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."

karencupcake User ID: 7322719 122074
Reviewed Jul. 1, 2013

"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!"

barbsbklyn User ID: 6754143 131037
Reviewed Jun. 17, 2013

"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."

pamela8701 User ID: 7264237 34336
Reviewed Jun. 9, 2013

"Delicious. I had to double the recipe because I have 4 kids but still tasted great."

Fuz_K User ID: 7244389 83172
Reviewed Apr. 28, 2013

"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."

lberry222 User ID: 4948624 100320
Reviewed Apr. 11, 2013

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

Kampsight User ID: 7211725 100063
Reviewed Apr. 3, 2013

"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."

gstevens User ID: 4065905 53879
Reviewed Mar. 30, 2013

"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."

SMILS4 User ID: 7002599 91567
Reviewed Mar. 24, 2013


Aquarelle User ID: 985301 204755
Reviewed Mar. 16, 2013

"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!"

grandmacandi User ID: 2619298 83170
Reviewed Mar. 3, 2013

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

NoudMadeira User ID: 7139401 100062
Reviewed Feb. 24, 2013

"very tasty !!"

mlchesko User ID: 3375326 34335
Reviewed Feb. 7, 2013

"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."

cLeighw User ID: 2420825 91565
Reviewed Feb. 5, 2013

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

chinacatsunflower73 User ID: 6474927 83168
Reviewed Jan. 22, 2013

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

brendle User ID: 7056462 84086
Reviewed Dec. 26, 2012

"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."

alemanjohn User ID: 7041051 131024
Reviewed Dec. 17, 2012

"turned out great!! easy and tasty. Thanks for sharing."

lindasue324 User ID: 6257927 76488
Reviewed Dec. 14, 2012

"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."

thatdrywallchic User ID: 4424362 76486
Reviewed Oct. 22, 2012

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

mjkrein User ID: 5768086 59532
Reviewed Aug. 15, 2012

"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!"

Karen.Buske User ID: 6777614 34334
Reviewed Aug. 14, 2012

"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!"

italy358 User ID: 1395377 59514
Reviewed May. 2, 2012

"Love it, I knew you will love this."

amhammer User ID: 734040 99977
Reviewed Apr. 28, 2012

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

mraider User ID: 4399622 33969
Reviewed Apr. 26, 2012

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

casum User ID: 4075339 122073
Reviewed Apr. 22, 2012

"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!"

Birdy3 User ID: 6045919 33952
Reviewed Apr. 4, 2012

"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!!!"

deturk User ID: 1209446 91564
Reviewed Mar. 30, 2012

"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!"

Summy User ID: 1386846 53811
Reviewed Mar. 27, 2012 Edited Feb. 25, 2016

"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. :("

KennaJ User ID: 6142167 35658
Reviewed Mar. 19, 2012

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

web_wench User ID: 5395737 122013
Reviewed Mar. 8, 2012

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

DCHeilman User ID: 6136732 84084
Reviewed Feb. 25, 2012

"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!"

bethclaussen User ID: 1840679 53783
Reviewed Feb. 24, 2012

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

joannmm User ID: 6483961 76484
Reviewed Jan. 23, 2012

"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."

Rwillisglassartist User ID: 6456252 53780
Reviewed Jan. 15, 2012

"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. :)"

codeace User ID: 5595115 34332
Reviewed Jan. 11, 2012

"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"

spiker1 User ID: 264159 83167
Reviewed Dec. 5, 2011

"The family really like this one!"

jcosta1 User ID: 4852432 34331
Reviewed Oct. 5, 2011

"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."

MJMUMS User ID: 3255665 40747
Reviewed Aug. 21, 2011

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

Very good! Will make again for sure."

MJMUMS User ID: 3255665 91563
Reviewed Aug. 16, 2011

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

ejt325 User ID: 4790999 59511
Reviewed Jul. 26, 2011

"BEST dinner EVER!"

CanadianHoney User ID: 6112590 84083
Reviewed Jul. 22, 2011

"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!"

crohan User ID: 6073875 35657
Reviewed Jul. 2, 2011

"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."

10sChick User ID: 4943196 122011
Reviewed May. 26, 2011

"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."

mkbonine User ID: 1104310 84082
Reviewed Apr. 23, 2011

"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."

wlee11 User ID: 3175375 91560
Reviewed Apr. 20, 2011

"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."

blondie761 User ID: 5311794 33906
Reviewed Apr. 12, 2011

"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."

jennst User ID: 3354379 53778
Reviewed Mar. 30, 2011

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

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

jm_robertson User ID: 5692565 76483
Reviewed Mar. 30, 2011

"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!"

grammatotwo User ID: 5879281 83165
Reviewed Mar. 22, 2011

"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."

grampyandgrumpy User ID: 480119 131022
Reviewed Mar. 19, 2011

"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."

kafaughn User ID: 3552105 91559
Reviewed Feb. 24, 2011

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

ccoy User ID: 3580606 53777
Reviewed Feb. 22, 2011

"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."

sscruggs819 User ID: 3452724 44182
Reviewed Feb. 16, 2011

"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"

wadi2u User ID: 1696609 35655
Reviewed Feb. 15, 2011

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

DadELK68 User ID: 5724948 105983
Reviewed Dec. 27, 2010

"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."

mhemesath User ID: 5718756 53776
Reviewed Dec. 22, 2010

"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!!!"

JillBurch User ID: 3906362 59509
Reviewed Oct. 21, 2010

"OMG - fantastic!!!"

maggieaw User ID: 4163584 131020
Reviewed Sep. 19, 2010

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

bevimick User ID: 3928910 83154
Reviewed Jun. 30, 2010

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

lsarets User ID: 2485466 204754
Reviewed May. 29, 2010

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

caleb123 User ID: 3456141 40746
Reviewed Mar. 21, 2010

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

linsvin User ID: 1584655 91558
Reviewed Dec. 26, 2009

"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."

happy1957 User ID: 4732732 40744
Reviewed Dec. 26, 2009

"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."

ellaadle User ID: 2990459 40742
Reviewed Dec. 16, 2009

"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."

amberbuddy User ID: 1253908 59507
Reviewed Dec. 6, 2009

"Rich, creamy and excellent."

jlebean User ID: 4460362 40723
Reviewed Sep. 30, 2009

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

aynsley User ID: 1572680 40705
Reviewed May. 14, 2009

"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."

Deanna C User ID: 4088245 121995
Reviewed Apr. 15, 2009

"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?"

ellaadle User ID: 2990459 105980
Reviewed Apr. 8, 2009 Edited Dec. 16, 2009

"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."

msjill11 User ID: 530329 44179
Reviewed Feb. 21, 2009

"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."

Cherylmomof3 User ID: 3611068 44178
Reviewed Jan. 1, 2009

"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!"

robottom User ID: 2097967 105917
Reviewed Jan. 1, 2009

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

Rosie Knight - Quincy, IL"

Julie7414 User ID: 3664320 91554
Reviewed Dec. 23, 2008

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

prunepicker User ID: 998365 131019
Reviewed Dec. 16, 2008

"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."

kbaumbusch User ID: 1690971 53767
Reviewed Nov. 14, 2008

"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!"

jsantullo User ID: 421085 204753
Reviewed Oct. 18, 2008

"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"

msjill11 User ID: 530329 34330
Reviewed Sep. 3, 2008

"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!!!"

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