Recipe by Sara Van Noy
"This super rich, Alfredo based seafood lasagna is a huge hit in our family. It takes a while to prepare, but it is well worth it!"
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1 (16 ounce) package
baby portobello mushrooms, sliced
2 (16 ounce) jars
Alfredo-style pasta sauce
shrimp, peeled and deveined
imitation crabmeat, chopped
shredded Italian cheese blend
I made a few adjustments based upon previous comments and my family preferences. I used 4 oz less Alfredo sauce because the jars weren't the recommended size. The Alfredo sauce was garlic flavoured plus I added an extra garlic clove. To compensate for the lack of Alfredo sauce, I added 2 cups of whipping cream. The seafood I added was lobster, crab and scallops although next time I would skip the scallops because they didn't add any flavour. I also used two cups more cheese than called for. The extra cheese and whipping cream made the lasagna moist but not runny after resting out of the oven for 6 minutes. The next day the leftovers were still scruptious and had a wonderful texture. I would recommend adding chopped spinach for some colour because the dish did look anemic. My brunch guests were suitably impressed with this lasagna and I would certainly recommend this recipe.
I followed this recipe exactly as written; we did not like it much at all. The imitation crab meat, in my opinion, ruins this dish. It is *very* imitation tasting, and it's about all that can be tasted. I really dislike having to apologize for dinner.
Delicious, and didn't call for a lot of "hard-to-find" ingredients. Did require the use of several dishes, but well worth the effort. I skipped the scallops and added extra shrimp and crabmeat. This definitely got a double thumbs-up from all consumers!
Absolutely to die for!! I made this recipe for company this weekend. I prepared it on Saturday and stuck it in the refrigerater and then baked it the next day at 350 for 50 minutes covered with foil and then another 20-25 minutes uncovered. It was wonderful! That way I was able to enjoy my company and not feel exhausted from preparing this time consuming meal the same day. I used the Quick and Easy Alfredo Sauce recipe from this site and it was delicious. I had to alter that recipe to 6 servings rather than 4 to make enough alfredo sauce to get the 32 ounces called for in this recipe. I also used real king crab legs rather than imitation and it was well worth the cost and time to crack them all open. And then I used a pound of medium shrimp and a pound of squat lobster chunks. Next time I'll probably just do the crab and shrimp and forget the lobster. I just happend to have that in the freezer and used it up. I would give this recipe 10 stars if I could!
I have made this several times, and it always gets rave reviews.I usually make my own alfredo, but it works just as well with store bought. I have learned to cut up my shrimp before adding it to the sauce (makes it easier to cut as well as eat) and I don't use the scallops. I buy lump crabmeat and a tub of "italian 4 cheese blend" shredded cheese from Sams/costco. One tub (4 cups)is enough if it is finely grated. This isn't cheap but it is very good.
This was very good. Unfortunetly I decided to make it the night before serving it, and re-heated it the next day. DON'T DO THIS!!! Make, Bake, and Serve all in the same day. It tasted DELICIOUS the night I made it, but lost something overnight, and didn't have that same "Wow!" taste. It dried up and truely lost that yummy kick. I used, frozen shrimp and scallops, and immitation crab, Contindina Alredo Sauce with Garlic, and it was just delicious.
I will be trying this out again, but opting not to make the night before.
OUTSTANDING! This is a recipe I would serve to company, no questions asked. So rich, so creamy, so cheesy. Not inexpensive to make but again, this is a special occasion meal. I used the no-boil (oven-ready) lasagna noodles, and it turned out fantastic. Make sure you put a baking sheet or foil under your 9X13 pan - - the sauce does bubble over quite a bit! Absolutely fabulous recipe!
I made this recipe in the morning, refrigerated it, and baked it in the evening. It worked out very well. I used the "Quick and Easy Alfredo Sauce" recipe also on this site. I also used real crab meat, shrimp and baby portabella mushrooms. The only change I would make is to omit the crab and cut the shrimp down the middle so that the layers of lasagna aren't so thick. Otherwise - it was incredible!
* Percent Daily Values are based on a 2,000 calorie diet.
Seafood Lasagna II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 414
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