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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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This recipe was good, But just like all the others it was bland and watery! I have made it three times since I found it and the last two times I seasoned my shrimp, lobster and crab in Old bay, butter and garlic, cut back on the milk and sub with half and half. it thickened my sauce. I also used whole wheat lasagna Noodle which absorb the spinach really well. I think this recipe is a good base, everyone just needs to tweek it to their own taste!
This meal had great flavor! I found that I ran out of the fillings so I would make 11/2 time the recipe of the seafood and the spinach filling. I will make this again!
Good, didnt turn out like the picture though
I thought the sauce was a little bland, and for some reason the lasagna was runny but the next day after it set in the frige it tasted a little better and it tasted great with ranch on the side.
I love this lasagna. It is such a nice change from the traditional lasagna. Everyone that I have made it for were very pleased with the taste and simplicity of the recipe.
I have made this twice now. I added an extra cup of cottage cheese both times and used fresh spinch both times. I just made it last weekend for a town picnic. It was a hit!!!! I did a scampi on the shrimp which added salt,lemon juice, scallops,garlic and red pepper flakes to the mix. It was excellent. I also plan on making it with scallops or chicken. Deb
I have tried to make a creamy lasagna before but could not untill I found this recipe. I had to change several things because I do not eat seafood. I had chicken and beef, and instead of spinach mixed mushrooms with ricotta. But used the basis of it and was fantastic!! I have done it several times and is always good!
Excellent dish-however, I found it to be a bit dry, so increased the ingredients for the sauce. Changed 3 tbsp. butter & flour to 4 1/2 tbsp each. Also increased milk to 4 1/2 cups.
Very good and it is even better you add freh lobster.
My husband loved this. I used ricotta and added a large handful of bay scallops. I thought it needed more flavor. Will use garlic and white wine next time I make it.
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