Seafood Alfredo Lasagna Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 8, 2010
This recipe is easy and delicious! My husband loved this. It was a great alternative to regular lasagna. I pretty much followed the recipe. I used some mozarella that I had in the fridge and added parmesan to each layer of mozarella. I also used real crab instead of imitation. I will definitely add this to the rotation.
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Reviewed: Apr. 23, 2011
The taste of this Lasagna was amazing!! My boyfriend loved it.. It was very simple to make the most time consuming part was preparing all the seafood. I did use more seafood than what the recipe call ed for, I wanted to make it chunky.
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Reviewed: Apr. 7, 2012
This was a huge hit with the family. I would've added onion and add a little more garlic. I also added some cajun spice, which gave it a little more flavor. I can't wait to make this again!
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Reviewed: Feb. 14, 2012
My family loved this recipe. I goobered but it all worked out in the end. 1st, sent hubby to get lasagna noodles, he came back with the no boil ones....So I had to figure out how to accomendate the recipe for that. I know, that you need sauce on the bottom of the pan or the noodles will get hard and crusty. So I used a 3rd jar for that reason, just to sauce the bottom. I also goobered with the ricotta and used a 32 ounce container, but it didn't make much difference on that part. Other then needing an additional egg. The part on Step 3, I divided the layers with noodles in between the ricotta and the Alfredo mixture, It didn't state to, but I did. So there was extra noodles in my dish. However, the Alfredo mixture was as stated with the 2 jars. The opened jar I used to sauce the bottom, I used to sauce the very top before adding the cheese. It was delish. My husband was very questionable about trying it, gave him a small portion and he went back for 2nds and said it was really really good. I totally tried to make this to a T. But when you got curve balls coming at ya, you have to go with the flow...I don't think I went to far off base. But the noodles were perfect. From what family said and my girls and hubby enjoyed thoroughly. My son....I didn't except to eat it, so I made him a special plate of spagetti.
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Photo by mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA
Living In: Cave Junction, Oregon, USA
Reviewed: Oct. 6, 2012
A recipe delight for seafood luvers, and deserves more than 5 stars. Used the ingredients as written but added ½ cup of sliced jalapenos and 1-1/2 tablespoons of “Creole Seasoning Blend by Joslyn” (on this site) to the Alfredo mixture. To avoid a runny sauce from the excess water in scallops and, to a lesser extent, shrimp, I sauteed these quickly for about 2 minutes at high heat, and then drained them before proceeding w/ the Alfredo mixture directions. All of the layered ingredients over topped a 9 x 13 x 3 (deep) inch baking dish (no boil over even though a sheet of foil was placed under the dish). You may want to use a deeper dish, if available, or a second smaller one for the overage. Concerning the “32 ounces Classico® Creamy Alfredo Sauce”, I found this product in a 15 ounce size, and went w/ 2 bottles. This will go in the Yummy, Make Again folder.
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Reviewed: Apr. 7, 2012
This was delicious! I made it for my family and they loved it. It was very simple to make. It was very rich, so don't eat too much at a time. I used Bertolli sauce because I couldn't find the right Classico sauce.
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Reviewed: Sep. 19, 2012
I revieved this today! where is my review?
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Photo by pj

Cooking Level: Expert

Living In: Fayetteville, Georgia, USA


 
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