{"id":31212,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/seafood-lasagna\/"},"modified":"2023-12-13T09:55:20","modified_gmt":"2023-12-13T15:55:20","slug":"seafood-lasagna","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/seafood-lasagna\/","title":{"rendered":"Seafood Lasagna"},"content":{"rendered":"<p>Made with shellfish and crabmeat, a traditional white sauce, and Parmesan cheese, this seafood lasagna recipe might break all the outdated rules about not combining seafood with dairy. This pasta is a delicious, richly flavored dish that\u2019s perfect for any weeknight dinner or special occasion.<\/p>\n<p>All sorts of beloved dishes today marry seafood and dairy. After all, who doesn\u2019t love <a href=\"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-new-england-clam-chowder\/\" data-name=\"www.tasteofhome.com\/recipes\/contest-winning-new-england-clam-chowder\/\" data-module=\"content engagement\" data-position=\"embedded links\">New England clam chowder<\/a>, party-favorite <a href=\"https:\/\/www.tasteofhome.com\/recipes\/baked-crab-dip\/\" data-name=\"www.tasteofhome.com\/recipes\/baked-crab-dip\/\" data-module=\"content engagement\" data-position=\"embedded links\">baked crab dip<\/a>, or classic <a href=\"https:\/\/www.tasteofhome.com\/recipes\/tuna-melt-sandwiches\/\" data-name=\"www.tasteofhome.com\/recipes\/tuna-melt-sandwiches\/\" data-module=\"content engagement\" data-position=\"embedded links\">tuna melt sandwiches<\/a>? Lobster Newburg has been around since the 1800s, and a myriad of chain restaurants have at least one creamy seafood pasta dish on the menu (<a href=\"https:\/\/www.tasteofhome.com\/recipes\/shrimp-alfredo-fettuccine\/\" data-name=\"www.tasteofhome.com\/recipes\/shrimp-alfredo-fettuccine\/\" data-module=\"content engagement\" data-position=\"embedded links\">shrimp alfredo fettuccine<\/a>, anyone?).<\/p>\n<p>Seafood lasagna is right there on our list of beloved dishes with seafood and cheese. This recipe contains a few steps, as does any baked <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-lasagna\/\" data-name=\"www.tasteofhome.com\/recipes\/best-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">lasagna<\/a>, but once you have an assembly line of ingredients ready, it\u2019s a cinch to put the layers together and get dinner into the oven.<\/p>\n<h2>Ingredients for Seafood Lasagna<\/h2>\n<ul>\n<li><strong>Shrimp<\/strong>: Fresh or frozen shrimp is fine to use; if using frozen, thaw it first. Here\u2019s a great primer on choosing the right <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/types-of-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\">types of shrimp<\/a> for any recipe, along with our guide for <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to clean shrimp<\/a>. If you buy frozen shrimp, you can use up the rest of your bag with our <a href=\"https:\/\/www.tasteofhome.com\/collection\/juicy-shrimp-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/juicy-shrimp-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">shrimp recipes<\/a>.<\/li>\n<li><strong>Scallops<\/strong>: Bay scallops are the little, bitty, bite-sized scallops caught in the colder waters off the East Coast. They\u2019re sweet, tender, and easy to cook alongside other shellfish. The larger, more widely-available sea scallops are sourced from waters all over the world. If you can\u2019t find bay scallops, one pound of sea scallops cut into smaller pieces will suffice. Again, fresh or frozen works, but if frozen, thaw the scallops first.<\/li>\n<li><strong>Crabmeat<\/strong>: Our seafood lasagna recipe calls for <a href=\"https:\/\/www.tasteofhome.com\/article\/imitation-crab\/\" data-name=\"www.tasteofhome.com\/article\/imitation-crab\/\" data-module=\"content engagement\" data-position=\"embedded links\">imitation crabmeat<\/a>, but it would be delightful with fresh or frozen real crab. You\u2019ll often see cans of blue crabmeat at grocery stores. That\u2019s a great substitute for imitation crab (just make sure to clean out any shells or cartilage).<\/li>\n<li><strong>Chicken broth<\/strong>: Cooking the shellfish in broth helps create a flavorful base for the sauce, a building block for the lasagna. If you don\u2019t have chicken broth, vegetable broth is fine to use. You can also just use water.<\/li>\n<li><strong>Clam juice<\/strong>: Clam juice brings out the savory, briny flavor of the seafood without making the dish overly fishy. You\u2019ll find it in the soup aisle at the grocery store, near the seafood stock. It\u2019s fine to omit if you don\u2019t have any on hand; just replace the same volume of clam juice with more seafood stock, chicken broth or water.<\/li>\n<li><strong>Dairy<\/strong>: You\u2019ll use both milk and cream for the white sauce in this lasagna. Use 2% or whole milk for the recipe; skim will be too thin. Half-and-half would work, as well. Use the same amount as the milk and cream combined.<\/li>\n<li><strong>Cheese<\/strong>: Unlike red-sauce lasagna, this isn\u2019t a heavy, gooey, cheesy dish. Instead, we use nutty Parmesan cheese, which is added to the white sauce and sprinkled on top for browning.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the seafood<\/h3>\n<p>In a large skillet, heat the canola oil and 2 tablespoons of butter. When the butter is melted, add the onion, and cook until tender. Stir in the broth and clam juice, and bring to a boil. Add scallops, shrimp and crab, plus 1\/8 teaspoon of white pepper, and return to a boil. Reduce the heat to a simmer. Cook, uncovered, until the shrimp turn pink and the scallops are opaque and firm, 4 to 5 minutes. Drain the seafood, reserving the cooking liquid. Set the seafood mixture aside.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: To know when shrimp are cooked, look at the color (should be pink) and shape (should be a nice C shape). If you\u2019re using real crab instead of imitation crabmeat, don\u2019t cook in the broth. Add it to the seafood mixture later.<\/p>\n<h3>Step 2: Make the white sauce<\/h3>\n<p>In a large saucepan, melt the remaining butter, then stir in the flour until smooth. Combine the milk and reserved cooking liquid, and gradually add to the saucepan, whisking until fully combined. Add salt and remaining pepper. Bring the mixture to a boil. Cook, stirring, until thickened, about 2 minutes.<\/p>\n<p>Remove the sauce from the heat, and stir in the cream and 1\/4 cup cheese. Stir 3\/4 cup of the white sauce into the seafood mixture, reserving the rest for layering.<\/p>\n<h3>Step 4: Build the seafood lasagna<\/h3>\n<p>Preheat your oven to 350\u00b0F. Gather all of your components in front of you: the white sauce, noodles, and seafood mixture. To build the lasagna, spread 1\/2 cup of the white sauce in a greased 13&#215;9-inch baking dish. Top with three noodles, then spread half of the seafood mixture on top and 1-1\/4 cups of the white sauce. Repeat layers once. Top with the remaining noodles, sauce and Parmesan cheese.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: For ease, use no-bake lasagna noodles in place of cooked and drained lasagna noodles.<\/p>\n<h3>Step 5: Bake the lasagna<\/h3>\n<p>Bake the lasagna, uncovered, until it turns a nice golden brown on top, 35 to 40 minutes. Let the lasagna stand for at least 15 minutes before cutting. If desired, top with additional chopped green onions and shredded Parmesan cheese.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: It\u2019s important to let any baked lasagna or pasta dish rest before serving so it has time to come together. Otherwise you\u2019ll end up with a liquid, oozy mess.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Use different seafood<\/strong>: Try all shrimp, all scallop or all crabmeat in this recipe. Or try using salmon in place of some of the shellfish called for (other fish might be too strong of a flavor for the delicate white sauce). If you use salmon, cook it first, and flake it into the seafood mixture.<\/li>\n<li><strong>Add vegetables<\/strong>: Fresh or frozen (thawed and drained) spinach makes a nice addition to this lasagna. Mushrooms or artichokes also work. If using mushrooms, cook them first to get rid of excess moisture. Canned or jarred artichokes should be drained. Add these to the seafood mixture or as an additional lasagna layer.<\/li>\n<li><strong>Spice it up<\/strong>: For a little oomph, add a pinch or two of cayenne, smoked paprika or Old Bay seasoning to the white sauce.<\/li>\n<li><strong>Try more or different cheeses<\/strong>: Classic red-sauce lasagna recipes use ricotta and mozzarella, so if you want to make this a real cheesy beast, add either or both.<\/li>\n<\/ul>\n<h2>How to Store Seafood Lasagna<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-1920246 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Seafood-Lasagna-FT23_17310_JR_0913_2.jpg?fit=700%2C467\" alt=\"A Green Dish With Lasagna in it\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Store leftover seafood lasagna covered (or in an airtight container) in the refrigerator for three to four days. It\u2019s also a great dish to make ahead of time. You can build the lasagna, cover it, and store in the refrigerator until it\u2019s time to bake. Alternatively, you can bake off the whole lasagna first, then let it cool, cover it, and store in the refrigerator.<\/p>\n<p>To reheat a pan of lasagna, place in a 350\u00b0 oven until warmed through. Or reheat individual slices in the microwave on high for two to three minutes.<\/p>\n<h2>How to Freeze Seafood Lasagna<\/h2>\n<p>Like all <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-lasagna-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-lasagna-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">lasagna recipe<\/a>s, this seafood lasagna recipe freezes well, either before or after baking. You can even split this recipe into two smaller pans, bake one off, and freeze the other. A few tips on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-lasagna\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-lasagna\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to freeze lasagna<\/a>: Cool it completely, cover tightly and label it. Seafood lasagna is good in the freezer for up to three months. To freeze an unbaked lasagna, build the layers, wrap tightly in plastic wrap and aluminum foil, and store in the freezer for up to three months.<\/p>\n<p>To reheat frozen lasagna, whether already baked or not, thaw in the refrigerator overnight, then let it sit at room temperature for 30 minutes while your oven preheats to 375\u00b0. Remove the plastic and foil, cover with new foil, and bake for 60 to 70 minutes. Test if it\u2019s heated through with a digital thermometer inserted in the center (it should read 165\u00b0). Remove the foil, and bake the lasagna for 10 more minutes or so to brown the top.<\/p>\n<h2>Seafood Lasagna Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-1920244 alignnone\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Seafood-Lasagna-FT23_17310_JR_0913_3.jpg?fit=700%2C467\" alt=\"A Plate of Seafood Lasagna With a Fork and Knife\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>\u202fHow do I keep seafood lasagna from being too watery?<\/h3>\n<p>By cooking the seafood ahead of time and draining it, you\u2019ll prevent the seafood lasagna from being too watery. Using the reserved broth as the base for the white sauce gives it more flavor. It also makes good use of that excess liquid.<\/p>\n<h3>What do you serve with seafood lasagna?<\/h3>\n<p>With seafood lasagna, serve a crisp mixed green salad, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemony-green-beans\/\" data-name=\"www.tasteofhome.com\/recipes\/lemony-green-beans\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemony green beans<\/a> or roasted asparagus, garlic bread, and a dry white wine.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A deliciously decadent twist on the classic red-sauce staple, our seafood lasagna recipe combines shellfish and crabmeat in a delicate white sauce. Bake it in the oven for a weeknight meal, or serve as an elegant dish for company.<\/p>\n","protected":false},"author":7884,"featured_media":2108096,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,306302,303971,304162,306910,304358,304328,307050,305271,304292,305487,305334,307049,304343,303966,303887,306848,305353,306312,304348,304268,306961,306297,324623,307061,307064,304150,303883],"categories-v2":[308503,312163,308500,309439,309906,308988,308984,308481,310090,309216,308305,310796,309337,310085,308993,308495,308478,309603,309362,312178,309000,259483,309961,312156,309177,310137,310142,309434,308476],"coauthors":[341501],"recommended_recipes":[{"post_title":"Lasagna Casserole","post_link":"\/recipes\/lasagna-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lasagna-Casserole_EXPS_FT24_9343_ST_0403_1.jpg"},{"post_title":"Seafood Casserole","post_link":"\/recipes\/seafood-casserole\/","post_image":"\/wp-content\/uploads\/2025\/01\/Seafood-Casserole_EXPS_TOHD24_35434_ChristineMa_1.jpg"},{"post_title":"Seafood Macaroni Salad","post_link":"\/recipes\/seafood-macaroni-salad\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_4511_NicolePerry_3.jpg"},{"post_title":"Fried Lasagna","post_link":"\/recipes\/fried-lasagna\/","post_image":"\/wp-content\/uploads\/2022\/08\/Fried-Lasagna_EXPS_RC22_264470_DR_04_13_4b.jpg"},{"post_title":"Seafood Au Gratin","post_link":"\/recipes\/seafood-au-gratin\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35422_TH1191752D41B.jpg"},{"post_title":"Vegan Lasagna","post_link":"\/recipes\/vegan-lasagna-recipe\/","post_image":"\/wp-content\/uploads\/2024\/02\/Vegan-Lasagna_EXPS_DIYD23_272686_P1onP3_MD_05_09_1b.jpg"},{"post_title":"Seafood Linguine","post_link":"\/recipes\/seafood-medley-with-linguine\/","post_image":"\/wp-content\/uploads\/2025\/01\/Seafood-Linguine_EXPS_TOHD24_40444_KaylaWidmer_4.jpg"},{"post_title":"Seafood Pizza","post_link":"\/recipes\/seafood-pizza\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22888_QC10479D31B.jpg"},{"post_title":"Lasagna Pizza","post_link":"\/recipes\/lasagna-pizza\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30008_SD960482D17A-2.jpg"},{"post_title":"Brunch Lasagna","post_link":"\/recipes\/brunch-lasagna\/","post_image":"\/wp-content\/uploads\/2025\/04\/EXPS_TOHcom25_27765_DR_03_19_04b.jpg"},{"post_title":"Seafood Nachos","post_link":"\/recipes\/seafood-nachos\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17233_LT10225C65.jpg"},{"post_title":"Seafood Rice Casserole","post_link":"\/recipes\/seafood-rice-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2774_C0548C51D.jpg"},{"post_title":"Chicken Broccoli Lasagna","post_link":"\/recipes\/chicken-broccoli-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9752_CX10023C51C.jpg"},{"post_title":"Seafood Pasta","post_link":"\/recipes\/seafood-pasta\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30517_CB50843D214-2.jpg"},{"post_title":"Seafood Enchiladas","post_link":"\/recipes\/seafood-enchiladas\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps31531_LT952514D19D.jpg"},{"post_title":"Seafood Tortilla Lasagna","post_link":"\/recipes\/seafood-tortilla-lasagna\/","post_image":"\/wp-content\/uploads\/2017\/09\/Seafood-Tortilla-Lasagna_exps12011_CRC1753671D12_07_1bC_RMS.jpg"},{"post_title":"Seafood Fettuccine","post_link":"\/recipes\/seafood-fettuccine\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9385_QC10014C21A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Seafood-Lasagna_EXPS_FT23_17310_JR_0913_3.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/seafood-lasagna\/","name":"Seafood Lasagna","datePublished":"2018-01-01","dateModified":"2023-12-13","prepTime":"PT35M","cookTime":"PT35M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Seafood-Lasagna_EXPS_FT23_17310_JR_0913_3.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"A deliciously decadent twist on the classic red-sauce staple, our seafood lasagna recipe combines shellfish and crabmeat in a delicate white sauce. Bake it in the oven for a weeknight meal, or serve as an elegant dish for company.","recipeIngredient":["1 green onion, finely chopped","2 tablespoons canola oil","2 tablespoons plus 1\/2 cup butter, divided","1\/2 cup chicken broth","1 bottle (8 ounces) clam juice","1 pound bay scallops","1 pound uncooked shrimp (41-50 per pound), peeled and deveined","1 package (8 ounces) imitation crabmeat, chopped","1\/4 teaspoon white pepper, divided","1\/2 cup all-purpose flour","1-1\/2 cups 2% milk","1\/2 teaspoon salt","1 cup heavy whipping cream","1\/2 cup shredded Parmesan cheese, divided","9 lasagna noodles, cooked and drained"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the seafood","text":"In a large skillet, heat the canola oil and 2 tablespoons of butter. When the butter is melted, add the onion, and cook until tender. Stir in the broth and clam juice, and bring to a boil. Add scallops, shrimp and crab, plus 1\/8 teaspoon of white pepper, and return to a boil. Reduce the heat to a simmer. Cook, uncovered, until the shrimp turn pink and the scallops are opaque and firm, 4 to 5 minutes. Drain the seafood, reserving the cooking liquid. Set the seafood mixture aside. Editor\u2019s Tip: To know when shrimp are cooked, look at the color (should be pink) and shape (should be a nice C shape). If you\u2019re using real crab instead of imitation crabmeat, don\u2019t cook in the broth. Add it to the seafood mixture later."},{"@type":"HowToStep","name":"Make the white sauce","text":"In a large saucepan, melt the remaining butter, then stir in the flour until smooth. Combine the milk and reserved cooking liquid, and gradually add to the saucepan, whisking until fully combined. Add salt and remaining pepper. Bring the mixture to a boil. Cook, stirring, until thickened, about 2 minutes. Remove the sauce from the heat, and stir in the cream and 1\/4 cup cheese. Stir 3\/4 cup of the white sauce into the seafood mixture, reserving the rest for layering."},{"@type":"HowToStep","name":"Build the seafood lasagna","text":"Preheat your oven to 350\u00b0F. Gather all of your components in front of you: the white sauce, noodles, and seafood mixture. To build the lasagna, spread 1\/2 cup of the white sauce in a greased 13x9-inch baking dish. Top with three noodles, then spread half of the seafood mixture on top and 1-1\/4 cups of the white sauce. Repeat layers once. Top with the remaining noodles, sauce and Parmesan cheese. Editor\u2019s Tip: For ease, use no-bake lasagna noodles in place of cooked and drained lasagna noodles."},{"@type":"HowToStep","name":"Bake the lasagna","text":"Bake the lasagna, uncovered, until it turns a nice golden brown on top, 35 to 40 minutes. Let the lasagna stand for at least 15 minutes before cutting. If desired, top with additional chopped green onions and shredded Parmesan cheese. Editor\u2019s Tip: It\u2019s important to let any baked lasagna or pasta dish rest before serving so it has time to come together. Otherwise you\u2019ll end up with a liquid, oozy mess."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Lesley Balla"}],"nutrition":{"@type":"NutritionInformation","calories":" 367 calories","fatContent":"22g fat (12g saturated fat)","cholesterolContent":"111mg cholesterol","sodiumContent":"628mg sodium","carbohydrateContent":"24g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"19g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.7313433,"reviewCount":134,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","video":{"@type":"VideoObject","name":"Seafood Lasagna","description":"Check out this video for how to make Seafood Lasagna","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/aSKFBRV6\/poster.jpg?width=720"],"uploadDate":"2020-09-5 11:25:15","duration":"P0DT0H2M8S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/aSKFBRV6-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cookb4"},"reviewBody":"The original recipe published in the Feb\/March 2002 TofH magazine calls for only 1\/2 cup flour.  I believe there is a typo in this online version, because 1\/2 cup worked well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTooth"},"reviewBody":"Next time will skip the flour\n\nI read all the reviews before trying this for the first time. I agree with the review about the flour quantity. I cut it to 1\/2 cup of flour but still the sauce became like spackle. I had to add an additional 1 1\/2 quarts of liquid to make the sauce creamy. Next time I will try just an Alfredo sauce with butter, Parmesan and cream and maybe some white wine. \nAlso, I added Old Bay to the seafood liquid, and subbed shallots and garlic for the green onion. \nOverall it was delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"victoria170"},"reviewBody":"Can you freeze both a cooked one (due to leftovers) and also an uncooked one?  I have made it in the past.  Followed the recipe and it was delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCupcake"},"reviewBody":"Ive made this recipe many times  in fact it's my husband's requested birthday meal every year . I make it just as recipe states because I believe if you adjust things you should rate a different recipe . The only ratings of THIS recipe should be BEFORE adjusting . 5 star perfect every time","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPopsicle"},"reviewBody":"LOVE THIS!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCocktail"},"reviewBody":"After reading some comments and having previous experience with alfredo sauce, I added some lemon juice, a touch of Old Bay seasoning, garlic and used a shallot instead of the green onion and the sauce was absolutely delicious with those modifications.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeLobster"},"reviewBody":"Fabulous! I added mozzarella cheese on top and within layers. Also some ricotta cheese in the middle","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCar"},"reviewBody":"A great lasagna recipe. I like to add thinly-sliced mushrooms as the crab, scallop, shrimp and cream sauce mixture can become a little rich without the mushrooms to balance it out. I also believe in splurging a little more on real lump crab meat as opposed to imitation crab meat as this dish is one that deserves the best.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldSeahorse"},"reviewBody":"This is one of the best Lasagna's I've ever eatened.Re: To Summy, the one thing about you - you're consistent, your consistantly giving bad reviews. You said it was too rich and had to throw away?  I don't believe you threw something this expensive away. Next time give it to the poor or someone that needs it. If you read the recipe before making it you would of know with cream, etc.. was going to be on the rich side. Or like other veiwers, they knew to modify it to their liking. Please grow up and reconsider making bad reviews before publishing them. Were tired of reading them, thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCarrot"},"reviewBody":"I made this for Christmas dinner. It was a huge hit and my daughter requested it for her birthday dinner. I used canned crabmeat instead of the imitation stuff. Even though it was finely shredded it worked extremely well and actually gave some body to the sauce. I also used just a little extra shrimp, scallops and crabmeat. It was fantastic and will be a go-to for special dinners!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTeepee"},"reviewBody":"I have made this recipe quite a few times and every time is a success.Everybody loves it.As a side note: I also add lobster meat, usually an 8oz package.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleToast"},"reviewBody":"I added lobster meat as well.  The fam LOVED it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFlame"},"reviewBody":"This is a wonderful recipe to use.  I modified it but adding some Adobo, Recaito and Sazon when preparing the onions and seafood.  If you've never tried adding Spanish seasonings to recipes, give it a whirl.  They give any recipe a new spin on taste!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBox"},"reviewBody":"I have made this so many times that I could do it blindfolded. This is the best lasagna I've ever had. My grandson will call me and ask me to make it for him everytime he comes to visit. I even have a cousin who offers to pay me to make it. LOL. This is truly the best. Thank you so much for sharing this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBug"},"reviewBody":"A good friend made this lasagna & it's been on my mind since then! It is DELICIOUS! I asked her for the recipe & she sent it (from this website). This lasagna was just delicious. I'd never had a seafood lasagna and it was any & everything I could imagine...seasoned well (she made a few changes to the recipe)! I will be making this delightful dish soon & for company & holidays. :0)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCone"},"reviewBody":"The family loved this. Of course with everything, you put your own spin on it according to your household pallet. I only added and didn't remove anything the recipe called for. I doubled the recipe (large house of 9). I added 1 onion, old bay seasoning, red pepper flakes, frozen and squeeze drained spinach, also topped it with cheddar cheese. It was absolutely amazing! Only downfall it was pretty pricey  but worth it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueDog"},"reviewBody":"This is absolutely the best lasagna I have ever made or eaten!! Made by the recipe and the only change was the addition of some lobster and used real crab instead of imitation.  Only down side is the cost of good seafood for the preparation.  Maybe we\u2019ll splurge again for Christmas.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePlanet"},"reviewBody":"Why would anyone use imitation crabmeat in a wonderful dish like this? Spend a couple more dollars and get the real thing.  It is so much more flavorful.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldRaindrop"},"reviewBody":"ABSOLUTELY DELICIOUS! I MADE IT INSTEAD OF MY USUAL RECIPE AND IT WAS AWESOME. WOULD MAKE A GREAT SOUP ALSO. BEST ONLINE RECIPE I HAVE EVER MADE!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Seafood Lasagna","description":"Check out this video for how to make Seafood Lasagna","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/10\/SeafoodLasagna_DIYD_17310_H.mp4","duration":"128.00","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/10\/Seafood-Lasagna_exps17310_TH_CW1973175C02_03_1b_RMS.jpg","advertising":true,"jw_id":"aSKFBRV6","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/aSKFBRV6-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/aSKFBRV6\/poster.jpg?width=720","jw_publish_date":"10\/22\/2019"},"rms_legacy_id":"17310","romance_copy_dek":"A deliciously decadent twist on the classic red-sauce staple, our seafood lasagna recipe combines shellfish and crabmeat in a delicate white sauce. 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