Reviewed: Jan. 27, 2013

I'm always a little cautious of recipes w/ canned soups - should have trusted my instincts. No one in the family cared for it.

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Reviewer:

Becky

Reviewed: Jan. 16, 2013

Modified to: 1 can cream of mushrooms 1lb sliced mushrooms didn't cook the lasagna increased the combination of wine and milk to 1 1/2 cups used 15 oz of ricotta 1 lb crab

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Reviewer:

MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

Reviewed: Jun. 28, 2012

I make this same recipe but instead of cream of mushroom use cream of shrimp for more seafood taste and use 31-40 size shrimp. Have made it for years with rave reviews! Happy eating! 4 stars

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Reviewer:

stayathome dad

Reviewed: Jan. 13, 2012

Is there a layer of noodles on top before the cheese? I put a layer on and baked before the cheese and the noodles all curled up. Other than that it was awesome! Made this for my boyfriends birthday and he loved it...even better the next day!

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Reviewer:

dpais

Reviewed: Jan. 23, 2011

5 stars for taste, but definitely ended up watery - I used two eggs as recommended but would try adding more cheese (I used ricotta) or less soup.

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Reviewer:

beckyr

Cooking Level: Intermediate

Home Town: Leesburg, Virginia, USA

Reviewed: Sep. 12, 2010

I make this receipe all the time. I orignally captured the receipe from my Mom a few years ago. I don't use cheddare cheese though I use mozzerella cheese. It tastes MUCH better. Mushrooms are not a must either. People have paid for me to make them one....SEAFOOD lasagna is always a hit!

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Reviewer:

mommieof3gs

Cooking Level: Intermediate

Reviewed: Jun. 20, 2010

I made a couple of small changes. I completely omitted the wine, and dried the water off the lasagna noodles before layering them in the pan. I also used neufchatel cheese instead of cream cheese for the lower fat content and 15 oz. of ricotta instead of the cottage cheese. My son loved this, and the rest of us thought it was very good.

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Reviewer:

Jorlan2000

Reviewed: May 3, 2010

USED SHITAKE MUSHROOMS AND FRESH SHRIMP AND CRAB, YUMMY! VERY GOOD WILL MAKE AGAIN!

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Reviewer:

TERESA

Reviewed: Mar. 31, 2010

4 1/2. Used fresh shrimp, fresh poached halibut and imitation crab. A little less wine and milk as per previous reviewers.

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Reviewer:

Phoebe

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 28, 2010

This was just okay to me. It tasted almost store bought (ala Stouffer's), which isn't necessarily a good thing in my book. Rather salty and somehow, at the same time, bland. It's not a bad recipe, it just isn't very "fresh" or home-made tasting to me. Probably won't do this one again.

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