Aunty Pasto's Seafood Lasagna Recipe

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Most Helpful Positive Review

Feb 20, 2003

EXCELLENT TASTE...I used the uncooked lasagna noodles they have out now because everyone said it was on the soupy side and it helped a little, but I think I will use ricotta cheese next time and add an additional layer of noodles on it.. they will probably help, also an additional egg will bind it up more.. but the taste was out of this world..and will definately make it again...

—Sherry

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Most Helpful Critical Review

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.

—pish

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87 Ratings

Aug 17, 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

—LESLIEARNOLD

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Feb 04, 2004

I LOVED IT!!!!!!! I cooked it without using the white wine, because i'm under the age to buy it, but your recipe was terrific. The only thing I had against it was that the prep time was more than planned... and the sauce was a little watery. But I refrigerated the lasagna over night, and the next day, I heated it up, it was GREAT!!!!!! I guess because it was refridgerated the sauce thickened, and it was GREAT!!!!!!!!!!!!!!!!!!!!

—DEE2002

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Aug 08, 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!!!!

—LAURALU78

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Feb 04, 2004

This is delicious! I am very organized in the kitchen and have cooked in restaurants for many years. This recipe states prep time is only 5 minutes. It certainly takes me longer than that from start to finish. I assume the 5 is a typo. It certainly is tasty though and even my "picky" hubby loves it. Since my children are grown I only cook for two. This recipe makes enough for 6-8 meals so I freeze leftovers. It freezes beautifully and is just as good when thrown in the microwave. I work fulltime (11 hour days) and don't want to do too much in the kitchen so make this on my days off. Superb! I make it often.

—GKAY49

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Jan 04, 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!!

—TERRIDIANNE

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Jan 18, 2003

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.

—Christiane61

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Nutrition

Calories
475 kcal
24%

Carbohydrates
28.2 g
9%

Cholesterol
213 mg
71%

Fat
25 g
38%

Fiber
1.5 g
6%

Protein
33.1 g
66%

Sodium
1217 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Aunty Pasto's Seafood Lasagna

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 475
Calories from Fat: 225

% Daily Value *
Total Fat 25g 38 %
Saturated Fat 13.2g 66 %
Cholesterol 213mg 71 %
Sodium 1217mg 49 %
Potassium 484mg 14 %
Total Carbohydrates 28.2g 9 %
Dietary Fiber 1.5g 6 %
Protein 33.1g 66 %
Sugars 3.9g
Vitamin A 17 %
Vitamin C 7 %
Calcium 28 %
Iron 44 %
** Thiamin 10 %
Niacin 81 %
Vitamin B6 16 %
Magnesium 20 %
Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.