Reviewed: Apr. 7, 2009

I foil lined 2 disposable bread loaf pans to have a thicker stack of lasagna. I did sweat the onion and mushrooms first and used half the cream cheese and the whole 1 lb (1%) of cottage cheese, 2 eggs and just one 18oz.can of Progresso creamy mushroom soup. No milk but a little extra wine. I had lump crab but decided to use just shrimp to see how it all turned out. To address the "runny" reviews I built in the pans with uncooked regular noodles and let them set for about an hour and a half before cooking. I let them cool and reheated for dinner. Texture was great, nice and creamy, plenty rich. Did not add salt. Nice change.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 23, 2009

Yummy!

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Ashley

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Reviewed: Jan. 19, 2009

I made it with two eggs, 1 1/2 cans of cream of mushroom soup and 1/4 cup milk. It was great!

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shandecor

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Reviewed: Jan. 15, 2009

The only reason I gave it less than 5 stars is because I didn't think it was very flavorful. I even used lobster, crab and shrimp. My dinner guests liked it though. Like other reviewers suggested, I used an additional egg and swaped one of the soups for cream of shrimp. I baked it the night before and reheated at 350 for 30mins and didn't have an issue with the texture being to runny. Maybe next time I'll add some spinache, or other veggies to flavor it up.

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Oct. 15, 2008

I followed the advice of other reviewers and used ricotta instead of cottage cheese and it didn't turn out runny. I also added shallot and garlic to the onion to give it some more flavor. Great recipe, was a big hit for our cooking night.

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RENAE78

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2008

This was a good recipe. I halfed the soup, using only one can. I sauted the mushrooms with a splash of Worchestershire, garlic and onions...then I deglazed them with cream sherry instead of wine. I used cottage/cream cheese and 2 packages of crab meat mixed in. I used about a dozen shrimp chopped. It wasn't runny at all. Very delicious. I added the mushroom soup to the mushrooms instead of using it how the recipe calls for it. Oh, I also used a tubular pasta because I didn't have lasagna noodles. I will make this again.

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Vicki

Cooking Level: Expert

Home Town: Cleburne, Texas, USA

Living In: Burleson, Texas, USA

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Reviewed: Apr. 9, 2008

This is good. Great taste. Make sure you do what you need to to keep any moisture out. Drain the shrimp! I needed 9 lasagna noodles.

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Debbie Warner

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Reviewed: Feb. 28, 2008

Great versitile recipe. I used rigatoni instead of lasagna. I love garlic so I sauteed the garlic with the onion in step 1. To the cheese mixture I added some chopped frozen mixed peppers, and frech chopped broccoli to the mushroom mixture. I used non fat cottage cheese and cream cheese and whipped these items together in my kitchen aid with 1/4 c of egg beaters. The end result was wonderful and my boyfriend didn't even realize it was low fat!

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Natalie Ercolini

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Carlos, California, USA

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Reviewed: Feb. 4, 2008

I halved this recipe since it was just me and my husband and still had much leftover. Overall, it's a good recipe. The next time, I will use real lump crab meat, instead of the canned stuff that is very flaky and gets lost in this dish. My husband enjoyed this dish and had seconds and thirds. I will definitely make this dish again.

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SUPERSTARA99

Cooking Level: Expert

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Reviewed: Oct. 31, 2007

This recipe just did not do it for me or my guests. One reviewer suggested using Cream of Shrimp soup instead of mushroom soup. I thought, seafood lasagna...shrimp soup, makes sense. I also sauteed the mushrooms ahead of time to cut down on the excess moisture. The moisture level was fine but for some reason, this recipe just didn't have the rich, creamy flavor I expected. I think next time, I'll use a home made cream sauce instead of a canned cream soup. Oh, and if you use no-boil lasagna, be sure you put some of the sauce on the bottom of the pan and not oil the pan as the recipe indicates. The oil will make your noodles crunchy with the no-boil variety. BTW, I even used lump king crab meat in this recipe. I had leftovers and no one wanted them. I really think the cream of shrimp soup was the culprit.

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KimberlyCooks

Cooking Level: Intermediate

Home Town: Locust Grove, Oklahoma, USA

Living In: Tahlequah, Oklahoma, USA

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Reviewed: Oct. 1, 2007

I tried this recipe for a get together. I used 2lbs of crab mean, ricotta instead of cottage cheese, and two eggs. I also used Italian shredded cheese between the layers and added it on top. I put fresh parsley on top for garnish. Will definitely make this again.

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Valerie M.

Cooking Level: Beginning

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Reviewed: Sep. 16, 2007

Very tasty! I mixed the cream cheese, cottage cheese, egg, basil and salt & pepper in my food processor. Came out really smooth. Will make this again! Thanks

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laura t.

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Reviewed: Mar. 19, 2007

Was good, substituted ricotta for the cottage cheese and used three layers of 9 noodles total. I didn’t put the cheddar on top, instead just melted Parmesan only.

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LobsterClaws

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2006

This was a great tasting lasagna but was it runny! I recommend cooking and drying all seafoods and veggies used to prevent them from producing more water as the lasagna bakes. I added 2 eggs but was still runny. Perhaps I would also cut down on the canned soup by 1/2 cup and increase the cheese mixture by 1 cup. It was my first time to make lasagna and it looked like goulash but the taste alone was 5 stars.

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pish

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Reviewed: Oct. 22, 2006

Great recipe!! I also substituted ricotta for cottage cheese. I also used crawfish tails, bay scallops as well as shrimp, it turned out awesome. I tried it as a special in my restaurant and sold 30 orders in two nights!!

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PORTLYCOOK

Cooking Level: Professional

Living In: Ely, Nevada, USA

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Reviewed: Jan. 4, 2006

It was absolutely fabulous. I did, however, make some adjustments after reading the comments from other users. I cooked more noodles (15 instead of 8) and layered five of each in three layers). I used ricotta cheese instead of cottage and the flavor was delightful. Next time I might try cottage and put it through the blender to obtain the same consistenty as the ricotta was quite expensive in comparison. I used shrimp, scallops and imitation crab (flaked pollock) and increased the number of eggs to "2" to better hold the cheese mixture together. I omitted to wine and used a very sparse amount of milk. I would definately recommend baking this the night before and re-heating. I failed to do this and kicked myself the next day when I heated up leftovers. Definately a 5 star recipe!!! YUM YUM!!

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TERRIDIANNE

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Reviewed: Nov. 19, 2005

I love this lasagne! A little rich, but delicious. I also make the sauce and use it as an Alfredo sauce over pasta.

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TERRAYTIN

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Reviewed: Sep. 14, 2005

Delish! I did omit the onions because I hate them, instead I sauteed minced garlic in with the cheese sauce. Also instead of the basil I had to use parsley (all that I had in the house) Next time I plan on using cream of shrimp and ricotta as others have.

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