Seafood Lasagna II

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Most Helpful Positive Review

Mar 08, 2006

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.

—TRAILHR

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Most Helpful Critical Review

Mar 02, 2006

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.

—Brandy Lee

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121 Ratings

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Sep 19, 2003

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!

—Rachael

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Jul 03, 2006

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!

—JBULARD

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Dec 31, 2005

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.

—cheri

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Sep 12, 2004

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.

—SIMPLE MOM

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Dec 04, 2006

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!

—KOALAGIRL

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Sep 04, 2007

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!

—buggymom

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Nutrition

Calories
764 kcal
38%

Carbohydrates
44.4 g
14%

Cholesterol
185 mg
62%

Fat
46 g
71%

Fiber
2 g
8%

Protein
45.7 g
91%

Sodium
1726 mg
69%

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

Nutritional Information

Seafood Lasagna II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 764
Calories from Fat: 414

% Daily Value *
Total Fat 46g 71 %
Saturated Fat 21.7g 109 %
Cholesterol 185mg 62 %
Sodium 1726mg 69 %
** Potassium 589mg 16 %
Total Carbohydrates 44.4g 14 %
Dietary Fiber 2g 8 %
Protein 45.7g 91 %
Sugars 6.9g
Vitamin A 15 %
Vitamin C 3 %
Calcium 78 %
Iron 28 %
** Thiamin 7 %
** Niacin 79 %
** Vitamin B6 15 %
** Magnesium 35 %
** Folate 54 %

* 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.