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No-Fail Baked Seafood Lasagna

No-Fail Baked Seafood Lasagna recipe
photo by:kraft
Move over marinara. Our creamy Parmesan sauce pairs perfectly with spinach, shrimp and crabmeat for a new take on lasagna.
30 min
1 hr 15 min
12 servings
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I made this recipe substituting ricotta cheese for cottage cheese and farmer cheese for the mozzarella. It was excellent and just as good when frozen and reheated at a later time. Although the preparation time definitely exceeded the stated 15 minutes (more like 30-45) I will make this recipe again and serve to dinner guests!
1. Can you freeze the left overs???? 2. Since we are 2 I would like a smaller version OR a way to say 2 people and get a smaller verson. The recipe was very well received by my husband. I served it with a broccoli & culiflower salad & a pudding dessert.
My husband and I loved this, in fact he thought it tasted even better re-heated the next day. It was a bit time-consuming, but well worth it. I did increase the mozzarella to 8oz, used a 12oz bag of shrimp cut into pieces, and 12oz of imitation crab cut into pieces. Next time I'd also increase the cottage cheese; I used low-fat which worked fine.
My husband and I were very excited to make this recipe. It looked very good in the book. The prep time says 15 min. anyone who knows how to make lasagna with boiled noodles knows this is not true. It calls for 2 cans of crabmeat (which is almost 5 dollars a can) and shrimp it was not a cheap meal. After preparing the lasagna and taking it out of the oven it looked GREAT, however when we tried it I reread the ingredient to see if I missed anything. That is how BAD it was. I was very disappointed. I wasted a lot of time I could have been spending with my daughter and would much rather have spent my money on something that tasted GOOD!! **DON'T WASTE YOUR TIME**
My husband & I loved this dish. I will make it over & over. I have already talked this dish up and have pass the receipe around.
Easy, easy! I used imitation crabmeat and it was delicious. I will definitely make again.
This was really delicous & quite simple to make. I added a little cooking sherry to the white sauce which added a nice subtle tang. I also some diced mushrooms to the sauce.
Awesome! It tastes just like something I ordered at a restaurant. It takes a while to make but worth it. Instead of canned crab I used immitation crab and cooked it and the shrimp with a clove of garlic in olive oil. Everyone loved it!
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