Reviewed: Jan. 6, 2005

I made this a long time ago. I don't remember changing the recipe any. What I do remember is that it was FANTASTIC!! I will have to make this again soon. TFS. Oh, I did use jumbo lump crab in the can. I was not sure which kind was supposed to be used. ***So my cooking style has really changed over the past few years. I made this again, but this time made my own cream of mushroom soup. (cream of mushroom soup III from this site, using half and half instead of cream). Since I did that, I didn't need to add the additional mushrooms or wine. There is sherry in the soup. I didn't need the additional milk either. I also used low-fat cream cheese. Still a fantastic recipe, though pretty expensive to make.

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SAMLG

Cooking Level: Expert

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Reviewed: Nov. 24, 2004

I have made this twice for family gatherings and it has become a favorite, even though both times I forgot to add the mushrooms.

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SONIA12

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Reviewed: Oct. 6, 2004

very good lasagna- nice flavor- gave it 4 stars instead of 5 because I agree with other reviewers that it was too runny- and i even cooked it the night before I ate it, so it would have time to set and sauteed the mushrooms before adding them- I used shrimp, scallops and crab and topped with sauted onions, peppers and mushroom- and some chopped tomoatos would definitely make it again- maybe next time I would add spinach or brocolli too

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STEPHDALE

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Reviewed: Sep. 19, 2004

I should have read all of the reviews first because this recipe was definitely too runny. Next time I will saute the mushrooms first and not use frozen shrimp. The flavor was very rich, so I would probably consider this more of a special occasion or "company" dish.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2004

For the effort--this recipe is outstanding. I served at a ladies luncheon to rave reviews. I sauteed the mushrooms first, as another reviewer advised and used Ricotta cheese--a big hit!! It is a keeper.

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KCUMMI01

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Reviewed: Mar. 25, 2004

This recipe was really good. very rich. I also had some trouble with the dish being too runny. Next time, i'll add less milk.

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GILBEHE

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Reviewed: Aug. 31, 2003

I made this the other day and it was delicious. The four other people who had some also loved it.

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KIMJRNLST

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Reviewed: Aug. 25, 2003

I used Ricotta instead of Cream Cheese and tossed in a few scallops. Very good.

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April

Cooking Level: Intermediate

Home Town: New London, Connecticut, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Aug. 3, 2003

This dish is excellent. I mix fresh crab and canned crab to cut on cost. I also add thinly sliced tomatoes on top just before broiling. Wow! Beautiful too!

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LKHUST

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Reviewed: Jul. 17, 2003

I doubled the recipe for a large dinner party and didn't have runny sauce in one pan but did in the other. Next time, I will add a noodle and drain the crab meat. Also, I plan to try a touch of garlic and green pepper. As per another reviewer, I think cream of shrimp soup will add greatly to the flavor. All of my guests raved over the flavor so I will definitely use the recipe again.

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EABORCHERS

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Reviewed: Apr. 8, 2003

This was took alittle time to make but was so worth it~I have to agree with some of the other reviews though and let it sit overnight in fridge then reheat to serve other wise to runny~I used regular crab meat instead of from a can~Gave the left overs to my parents and they couldn't believe how good it!!! was will be making again soon~

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LISAMOMMYTOFOUR

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Reviewed: Apr. 3, 2003

Excellent taste and not complicated to put together. I used oven ready lasagne (according to the package instructions) which means that I used more than the recipe origianlly called for. I also added more cheese. I did not experience the soupy consistency other reviewers spoke of. Also, I think I might experiment with adding scallops or mussels (I'm a lover of all things seafood). I will definately make this again.

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SONYA506

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Reviewed: Mar. 22, 2003

The resaon this recipe comes out too runny is that it calls for the mushrooms to be added raw. They release alot of water as they cook. I sauted them first before I added them. I also used diced green onion and red pepper for flavor and color. I replaced the cream of mushroom soup with Cream of Shrimp soup. Not all grocery stored carry it but you can find it. It gives the lasagna more of a seafood taste. If you have a small family this recipe is easy to cut in half. Delicious!!!!! Leslie

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LESLIEARNOLD

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Reviewed: Mar. 12, 2003

This is a seafood lasagne with lots of seafood and flavor The whole family enjoyed it.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 20, 2003

Mmmmmm..... We loved this recipe! A few changes I made: I used ricotta instead of cottage cheese (and I used 2c instead of 1 1/2); I took some other users' suggestions and used two eggs instead of one, and the oven-ready noodles. This eliminated the problem of runny sauce. It turned out perfectly! YUM!!!!

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LAURALU78

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Reviewed: Feb. 19, 2003

excellent and easy to prepare

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KERENFOSTER

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Reviewed: Feb. 18, 2003

Well, I changed some things in the recipe as suggested by using ricotta instead of cottage cheese and putting cream of mushroom and chicken in the recipe. It made a big difference! I skipped the wine because I heard the recipe was too runny and it came out great! Everyone in my family loved the flavor. The only problem was I used the no-cook lasagna noodles and there wasn't enough sauce to cover the top layer and the noodles were hard. I might double the sauce recipe next time so there is enough for at least another layer of ingredients. Other than that, it is a great recipe with great flavor!! I highly recommend it.

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GWYNZIMMER

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Reviewed: Jan. 20, 2003

This is another great seafood lasagna from this site! I left out the mushrooms, used 1 can crm of chicken and 1 can crm mushroom and used ricotta in place of cottage cheese. Yummy!

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MAGGIE MCGUIRE

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Reviewed: Dec. 30, 2002

I cooked this recipe at the suggestion of my boyfriend, who absolutely adored it. I did use several lowfat products, and could not tell at all. Sauce thickened upon standing overnight in the fridge, but was a little runny at first. Great combination of flavors - will cook again! Prep time, as mentioned by other reviewers was much longer than stated, but end result was worth it.

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HIRSHEYBOLT

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Reviewed: Jul. 15, 2002

I love this recipe; it is great for parties. You can easily leave out the butter and use low fat products. I used frozen shrimp and frozen scallops. Make sure they are thawed all the way! I have cut out the milk before and then the recipe was too dry. Go figure. Still a great recipe.

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Christiane61

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Aunty Pasto's Seafood Lasagna

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