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Reviewed: Aug. 1, 2008

The cream sauce in this lasagna is amazing! I didn't use halibut since I'm currently pregnant and it's a fish higher in mercury. I ended up using 1 lb. of catfish, 1/2 lb. of bay scallops, and 5 oz. of salad size shrimp to make a seafood lasagna. It was wonderful! I did add a tad more garlic too, because we really like garlic. Will definitly try this with halibut at another time, but I can also see us making this just with seafood and leaving the fish out all together! Thanks for the great recipe.

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Reviewer:

Susan May

	Cooking Level: Expert Home Town: Newfolden, Minnesota, USA Living In: Owatonna, Minnesota, USA
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Reviewed: Feb. 7, 2008

The first time I made this, we all were floored on how good it was! However I had 1 person who wasn't a fish eater and she said she would like it if the fish wasn't in it. So I made it again for the same guests but with with sauteed mushrooms instead of the fish. Delicious!!! It was a huge hit with everyone. Thanks for the recipe!!

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Reviewer:

Cari

	Cooking Level: Expert
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Reviewed: Dec. 7, 2006

This was awesome. I did use Tilapia instead of halibut, because we have a hard time around here finding anything that isn't Tilapia or catfish. it was still amazing. I will make this again. It is such a variance from your regular old lasagna. Thanks for the recipe.

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Reviewer:

Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Oct. 24, 2006

I changed this recipe up a bit because my husband doesn't really eat fish, but it was still great! Instead of the halibut, I used cubed chicken breast. I also added asparagus. It was delicious! I'm sure that it also would have been a wonderful dish had I made it with halibut. :) Thanks for the recipe

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