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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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After reading all of the comments on this recipie, I decided to modify it, hoping for more flavor. My husband and I made it together, sauteeing onions and fresh garlic in olive oil along with the shrimp and some mushrooms. We also added Old Bay seasoning. Unfortunately, the final product was still bland. It was edible, but after putting so much effort into making it, we were greatly disappointed. It's not a recipe we will make again.
It turned out pretty good. I plan on making it again in the near future with some modifications. I cut the shrimp into pieces for more coverage and added red, yellow, and green bell peppers for flavor. It was very bland, and so I added a little bit of seasoning and just a tad bit of shrimp-boil in to the "cheese sauce" for a spicy flavor. I don't know why, but the bottom of my pan was really watery. I don't know if it was from the cheese sauce or the cottage cheese. Maybe it was the spinach. If you don't have the time to make the cheese sauce from scratch, I would suggest using a jar of alfredo sauce.
This was good, but it took way longer to prep than the recipe suggested it would. It was definitely a little bland. Needs salt, for sure, and probably some other seasonings, too. I would also recommend cutting up the shrimp into smaller pieces, and definitely using twice the spinach mixture (or maybe 1 1/2 times it). I tried a suggestion from another poster to put sliced tomatoes on top, and this was really good. It added some great flavor, and next time, I will probably put tomatoes in both layers. Happy cooking!
Have now made this recipe twice. I doubled the amt of shrimp and cut into pieces, sauted an onion and garlic in a little olive oil and added shrimp until just pink. I used one pkg of the fake shredded crab and that works just fine. I also added an egg to the cottage cheese mixture and used half ricotta and half cottage cheese for a total of 15 oz. Add Old Bay and some lemon juice to the sauce. I also plan to add some dry sherry next time. It still needs a litte "kick" and the sherry might just do it. I tried white wine but that didn't seem to do much. I think that scallops and shrimp would also be a really good combo with all of the above.
This is the most interesting lasagna I've ever made.
great recipe big hit at my house. i read comments before i made and added afew things extra cheese, mushrooms, and ricotta cheese. i also cooked the crab, shrimp, and mushrooms with old bay, garlic,and butter before adding. it was wonderful! can't wait for left overs tomorrow
great recipe! My whole family loved it. I did take a little more prep time than what the recipe says.
This recipe was fantastic! I added Old Bay on top of each layer of seafood. I also topped the dish with sliced tomatoes and then added the remaining amout of mozzarella cheese. The tomatoe added great extra flavor and added the right amount of extra color to the dish.
Fantastic!!! I used shrimp and scallopes using the receipe on the back of Old Bay spice container to cook the seafood. Didn't have cottage but did have ricotta, also added some fresh basil and parsley from my garden. This was easy and delicious, enjoy!!!
This was great! I used half Cottage Cheese and half Ricotta cheese. I also added sauted scallops. I cut the shimp and scallops up in bite-size pieces. It definately took me longer than 15 min to make it but it was well worth the time. This is a dish that it is just as good or even better the next day. I gave my co-workers a taste and they liked it so well that they gave me money to make this dish for them for lunch.
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