Reviewed: Nov. 16, 2009

I made this Sunday night. I'm by no means a chef, but it came out great. I used something close to Ragu Garlic-Alfredo sauce. Don't use cheap Alfredo. Another time-saver is to buy a small jar of already minced garlic. I didn't add mushrooms because some didn't like it. I almost supplemented it with spinach, but I wasn't sure how that would work. I halved the meat because while mixing it up it just seemed like a lot. However, the sauce thinned out a lot so the extra meat would have been just right. Also, I ended up using more ricotta then I should have to make an even cover, (32oz!) The pan was as heavy as a bowling ball when I finished the top layer. It's a great recipe, but a little hard on the wallet. We had 3/4 of a pan left of my wife's plain lasagna and mine was picked clean. Next time, I'll use less ricotta and add more seafood.

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CaptOchs

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Reviewed: Sep. 29, 2009

This was an excellent recipe. It tastes like something from a gourmet restaurant. I, however, would not recommend using the imitation crab meat and I advise using three eggs instead of just one.

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Veronica1987

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Reviewed: Sep. 25, 2009

I adjusted it some...omitted the scallops. My 5 year old grandson liked it, as well as the rest of the family. Very rich though!!

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EllieMae62

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Reviewed: Aug. 19, 2009

I made this three times within the last week or so and people just loved. I only used crab and the shrimp andit turned out perfect. I added garlic salt to give it an extra pop to the flavor and used 2 jars of the Ragu Roasted garlic as the lady did above since i was pressed for time, i also used cheddar cheese to give it that golden topping color, I will mak it again for my family. My 13 year old said it felt like he was dining at an expensive resturant. Great Recipe!

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Gloria Grady-Clay

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Reviewed: Aug. 11, 2009

This is by far THE best seafood dish you can prepare! I have made a few alterations though to lower the expense: for those who think it has too much cheese I only use 8 oz of the Italian blend and add 8 oz mozzarella. For those who said the sauce was bland, I use only 1 jar of Ragu's Roasted Garlic Parmesan Alfredo Sauce. Instead of scallops, I use flounder and last but not least I add 3/4 cup dry white wine, 1/4 cup fresh parsley and 1/4 tsp ground nutmeg for that Ummm?. As is, the recipe is still a 10!

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Momma to 2 and a pug =o)

Cooking Level: Expert

Home Town: Holden, Missouri, USA

Living In: Odessa, Missouri, USA

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Reviewed: Apr. 20, 2009

I just don't understand the other reviews. This was the blandest lasagna I've ever eaten...a waste of money and good seafood. Might have given it two stars but for the enormous cost of the ingredients.

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Tourmalinequeen

Cooking Level: Intermediate

Home Town: Austin, Minnesota, USA

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Reviewed: Apr. 11, 2009

I left out the scallops and mushrooms. I think I should have used more crab and shrimp to compensate for this. I used ragu alfredo and I think a homemade sauce would have been better.

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landrya09

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Reviewed: Apr. 6, 2009

I used whole wheat lasagna (which I didn't bother to cook), and imitation lobster in place of scallops (which I don't like). It came out great, but not only did I get a full 9 X 13 pan, but a full 8 X 8 pan as well.Next time I'll add a bag of mixed veggies, and start out with a 10 X 14 pan...can't wait to try that!

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Teri

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Reviewed: Apr. 5, 2009

We didn't really care for this.

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erindreg

Cooking Level: Expert

Home Town: Higginsville, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Feb. 11, 2009

This was awsomw I took the advice of the previos comments and added spinach. The meats I use where shrimp & crab and they complimented the recipe very well. Everyone thought it was great!

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godsprincess

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Reviewed: Feb. 3, 2009

I didn't change a thing and won the Lasagna Throw Down at my office with nine competitors. I make a good red sauce lasagna but opted to give this one a shot and it won hands down. Probably the most important ingredient is the alfredo sauce. Didn't have time to do one from scratch so chose Bertoli's with aged parmesan cheese; simply perfect. My husband is from Maine and is the only one who cooks seafood in this house...well that's until he tasted this lasagna! It's simply the best, don't change a thing and you will be very pleased.

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MPoirier

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Reviewed: Jan. 26, 2009

We made this and a regular pan of lasagna for our New Year's Eve party. This one was gone before the other one was even touched! The ingredients are not cheap, but we didn't have to take out a second mortgage so I guess it was well worth it. We have started gathering the ingredients so we can make it again for game night! Highly recommended!

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Cutiepie

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Reviewed: Jan. 22, 2009

We loved this recipe. I used two pounds of crab and no other seafood. It was creamy and the lump crab was perfect. My five year old loved it too!

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mindy

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

This was a very good recipe!

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karenc

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Reviewed: Jan. 2, 2009

this is a five star recipe for seafood pasta lover's my family loved it my friends loved it i even fixed it up by adding real crab meat to it with the riccato cheese and italian seasoning in the riccato cheese

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Carla

Cooking Level: Expert

Home Town: Westborough, Massachusetts, USA

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Reviewed: Dec. 21, 2008

I made this for a dinner party of 24 and it was a HUGE hit. I doubled it and put it in a large commercial pan. I made it the night before and used no cook noodles, added a little half and half to the ricotta and it took 2 hrs to bake that big of a lasagna. I was shocked at the wonderful rich flavor! People were commenting left and right and were asking for the recipe. One person said that its hard to make seafood and veggie lasagnas not taste bland....but this was amazing...the best! Maybe I'll sautee some veggies next time and do a veggie lasagna. I left out scallops and used frozen cooked salad shrimp from Sam's. The shrimp were not fishy tasting and I just folded them in at the end and heated them slightly. Everything else I did was by the recipe. This BY FAR is the best lasagna you will ever make....better than classic. I made a classic lasagna and hardly any of it was eaten. If I could rate this 10 stars I would!

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Lindsay L

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Reviewed: Dec. 12, 2008

Very, very rich. This was the cheesiest lasagna I've ever eaten. Prep time was not too bad. I went with bay scallops and baby langustino tails. Yummy. I made mine the night before. It came out great. The only thing I was confused about was how on earth all those ingredients would fit into one 9x13 dish. I used only two pounds of seafood, 2/3 a package of noodles and one jar of sauce and it fit just fine. At any rate my husband loved it for his b-day dinner and so did our seafood lovin' 5 year old.

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Keilypie

Cooking Level: Expert

Living In: Richmond, California, USA

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Reviewed: Oct. 4, 2008

To save money, I used salad shrimp, sea scallops and cottage cheese instead of ricotta. Then I used an egg beater to cut back on the fat. It turned out really good, there were no leftovers.

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Bluestar

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Reviewed: Aug. 13, 2008

I had to make some substitutions. My family will not eat imitation crab so I bought fresh. No scallops were available so I replaced it with a firm white fish that I cut up and used some extra shrimp. I think the thing keeping me from scoring it a 5 was the jarred alfredo sauce. If I had made that fresh the dish would have been a little better. I could not fit all the cheese the dish called for in. It was plenty cheesy with less than the listed amount. A good dish, but expensive. I spent over $55 on this one dish for dinner.

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4greentea

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Reviewed: Apr. 20, 2008

This was a great recipe and very easy to prepare !I used all three types of seafood as listed, however I sautéed some shallots at the beginning along with the garlic. I ran the meat through my food processor to make them a better consistency (still chunky, not liquefied)for even distribution throughout the lasagna.

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Laura

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