3 Reviews

I love the seafood twist and the fact that the seafood comes out of cans! How cool is that?! Because of that, this is like a pantry-ready lasagne for me when company calls or I'm in the mood for it. The combination of the 4+ cups of liquid made the uncooked noodles going in to the baking come out my favorite al dente texture. I admit that I rinsed and drained the shrimp, and I drained the crab. I also served with a lemon wedge -- a squeeze of lemon really puts this dish over the top! :) Thanks, Vicki! Made for Aussie New Zealand Recipe Swap #21.

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mersaydees October 29, 2008

I used homemade chicken stock and fresh shrimp with the canned crab meat and fresh chopped basil.
Easily the best I have had.
Many thanks for posting this. It is a keeper. I will post a photo next time I make it.

Just made this again. Just as good and worth every one of the five stars.

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Hal Taylor August 14, 2011

Excited to try this recipe, I made it just as the recipe called for minus the canned seafood. I live on the Gulf of Mexico so I was able to readily get the crab and shrimp fresh. I was looking for something that rivaled an Italian dish I had a few years ago at an upscale restaurant here that has since shut down. This dish was passable as an "ok" homemade lasagna, but I was not impressed. It seems like it is missing some sort of richness to it, possibly a touch of sherry. There was also no pepper in this recipe as well which I found odd. I'll keep looking for my rich seafood lasagna, but if you are looking for something fairly quick and pretty easy to throw together, this would suffice.

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dixie67stang June 11, 2013
Seafood Lasagne