Recipe by Karena
"It took a long time to perfect this recipe. I wanted this to be creamy and elegant, and it is. Try it with a fresh spinach salad."
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1 (8 ounce) package
ground black pepper
2 (10.75 ounce) cans
condensed cream of mushroom soup
shrimp, peeled and deveined
1 (16 ounce) package
shredded mozzarella cheese
grated Parmesan cheese
I made quite a few changes and this was delicious! Used Ricotta instead of cottage cheese, Added 1/2 cup of shredded mozzarella to each layer, substituted equal amount of bread dipping spices for basil. Substituted 1 can of cream of shrimp soup for 1 of the cans of cream of mushroom. ***Also a big tip is to make sure your seafood is dry, especially scallops. I rinse all my seafood and put it in a plastic strainer over a larger bowl, covered in fridge for a few hours. Wet scallops will water down a dish like this! Make sure scallops are dry-packed. I also added a lot more parmesan cheese. Will make again!
Sorry but we didn't think this was very good at all. I don't think cheese and seafood go together very well. It was an expensive mistake.
This may have been the best dish I've ever prepared. Following the advice of others, I cut down on the milk & wine and I used ricotta cheese. I also used tilapia instead of flounder. It was absolutely delicious, and I'm not even a big seafood fan. The only problem I had was the top layer of lasagna was crispy and the cheese was too well done. Next time, I'll end with the seafood layer and add the cheese a half hour before the lasagna is done. Thank you so much, Karena.
I felt this recipe was very sound. I did change some ingredients to suit my
tastes like ricotta instead of cottage cheese. I added some mushrrom and
broccoli and chose different seafood. However all in all the foundation of
of this recipe is what counts and it was very good.
I really liked this recipe. Had to change up a couple of things though - didn't have scallops so i just added extra shrimp. Used white zinfandel wine and Ricotta cheese as others suggested. A couple of things that may help clarify this a bit. Cut your flounder into bite size pieces, microwave your cream cheese for a few seconds to soften so it will stir in easily with the ricotta (you don't need a mixer for this recipe). I also used the no-cook lasagna noodles - that was a big time saver.(if you use no-cook noodles make sure they have sauce on top of them while cooking or they won't soften up.
Prep took me about 25 mins, but remember I didn't have to cook my noodles. If your shrimp is already cooked and peeled, you probably can cut prep time down to 15 mins. It's good and may encourage non fish-eaters!!
I agree with the other reviews- VERY good, but prep time was about 55 minutes rather than 5. Used ricotta instead of cottage cheese, but other than that I followed the instructions exactly. Thank you for posting this recipe! I'm very pleased with the finished product!
This was ok the 1st day. But I recommend making it ahead a day, and reheating. Gives time for the flavors to come through. The 1st day, tasted more like a fish casserole. Next time I make this I will only make it with crab meat and shrimp.
This wasn't what I expected. I really wanted a "wow" kind of dish, and this really wasn't it. It was good, but something was missing. I'm not sure what it is. I will probably make again, just tinker with it. Thanks for the post.
* Percent Daily Values are based on a 2,000 calorie diet.
Seafood Lasagna I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 279
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