Reviewed: Jun. 21, 2009

I substituted ricotta cheese for cottage cheese & cream cheese. It was awesome!

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Reviewed: Jan. 29, 2009

Oh my gosh, this is the best ever. I have made it twice. I took it to my office for an Inauguration Day lunch and everyone loved it and wanted the recipe. I use scallops and imitation crab meat and it's great. I put in more cheese -how can more cheese ever be too much? I'm making it Saturday night for a friend's 50th birthday. Again, the best!

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sisselhardt

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

I just made this and am so impressed! This dish is tastier than most restaurant food! I made a few substitutions: canned crab and krab for the shrimp, no boil noodles, 1 can of cream of shrimp for 1 of the mushrooms and jarred minced garlic (2 tspns). I did add fresh spinach for color, as well as some chopped red, orange and yellow sweet peppers I sauteed with the onions. I also used 6 cheese Italian blend cheese and put it throughout. Yes, it took a while to prep, but it was worth every minute. Thanks for a wonderful recipe as well as all the helpful tips!

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Sweeeet

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Altamonte Springs, Florida, USA

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Reviewed: Dec. 11, 2007

This was a good dish but I think net tine I will try putting the mozerella between the layers with the cheese mixture so that it will stick together better. Other than that it was delicious!

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Jennifer

Cooking Level: Expert

Home Town: Garland, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Jan. 28, 2007

Terrific flavor; just right for the seafood without overpowering it or making it too rich. I made it with what I had on hand: 1/2 container ricotta, 1/2 cottage cheese, 1 can mushroom soup, 8oz mozz. cheese, penne pasta, shredded zucchini, no flounder, plus the other recipe ingredients. I let it sit for 10 min per the recipe and it wasn't too soupy. I did the layers with the cooked penne, but they didn't stay intact and it was still good. Next time I'll probably also skip the layering since it I like the sauces mixed together. I didn't detect the mushroom soup flavor - it just added to the sauce without making it too rich. Next time I might also added sauteed mushrooms and another clove of garlic. Very good, thanks for the recipe!

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MARKJOAN

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Reviewed: Dec. 6, 2006

This recipe has gotten rave reviews from all. The only adjustments I made are: 3 cups mozzerella cheese instead of 2 oz. with some added to cheese layers and covering the top with parm. and mozz. to keep noodles from burning. I added carrots, red, yellow and green pepper,diced and sauteed with onions, for color. And I used ricotta instead of cottage cheese. I've now had requests for this lucious dish from those who haven't experienced it yet!

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craftywitch

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Reviewed: Jan. 31, 2006

made this for a group of friends and everyone gave it two thumbs down :(

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OG

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Reviewed: Jan. 26, 2006

I just made this recipe tonight and it was delicious. It's rich and cheesy and I wasn't too sure about how the cream of mushroom soup was going to taste in a seafood recipe. But I was not dissapointed in the least. My friend who doensn't even care for seafood really liked it. I think he liked the cheesiness. Wow I'm going to stop writing so I can finish the last of the lasagna in the pan. Thanks for the recipe.

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blueromance

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Reviewed: Jan. 14, 2006

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!

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Rusty's girl

Cooking Level: Expert

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Reviewed: Jan. 3, 2006

Followed the recipe except for using ricotta as others suggested, ten people at the dinner party, ten people put it on their plate, tasted it but didn't eat the rest, so it wasn't just me, no one like it, I'm so happy that I used it as a side dish instead of the main dish, when I try a new recipe I always use it as a side dish so I have a back up plan, and if I see that people really like it then it becomes one of our standard recipes, I threw this recipe in the garbage along with the lasagna, very expensive trash!

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Diane Lynn

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Reviewed: Sep. 21, 2005

I took the advice of several reviewers and made the following changes...and this recipe was Perfect!!! This is a seafood lovers dream dish! I substituted Ricotta Cheese for a creamier texture, and I used fresh lump crab as well with small scallop pieces. Additionally, I used a mix of cream of mushroom & cream of chicken & herb. I also cut down on the milk & wine so it wouldn't be watery.

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Nov. 24, 2004

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!!

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anchrista

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Reviewed: Nov. 8, 2004

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.

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JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

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Reviewed: Mar. 22, 2004

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.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Feb. 14, 2004

I made this recipe for my husband for Valentine's Day and he absolutely raved about it! I thought it was a little bland, but it was overall a pretty good dish and I will definitely make it again. But, next time I might try adding some different spices to jazz it up. I should mention, the one major down side of this recipe is that it is rather time consuming. It took probably over an hour total to prepare and bake it.

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ERIN77

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Reviewed: Jan. 17, 2004

My family thought this was so good. I listened to the advice of others and used ricotta cheese. I also substituted seafood that we liked and it turned out really good. I am warming it up for lunch today as my son already asked if he could have some. It does take awhile to put together but it was well worth it.

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LESLEYfromWI

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Reviewed: Nov. 16, 2003

My guests and I thought this was great! I did substitute light cream cheese and 98% fat free soup. There also weren't any directions on cutting the flounder. I cut the fillet into bite size pieces, which is what I assumed the author meant for me to do. Seemed to work.

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QBF

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Reviewed: Oct. 13, 2003

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.

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RIVERALGAE

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Reviewed: Feb. 6, 2003

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.

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Annette

Home Town: Warren, Ohio, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jan. 25, 2003

Simply said this recipe is worth the work, we hate leftovers but this was better the second night and better than that the third, Sandy

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SANDY WITEK

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Durango, Colorado, USA

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