I basically took the basics and prior to making it I read the reviews and pulled the best recommendations together. Instead of cottage cheese I used ricotta. I added two cloves of garlic to the onion mixture. I used 1-1/2 cans of cream of mushroom,"low sodium" and 1/2 can of cream of chicken and omitted the salt altogether. Added 1-1/2 eggs. My lasagna was neither too salty or too liquidy, it was perfect. Added a little mozzerella on top in addition to the other cheeses and used 1 lb of Maryland jumbo lump crab meat, no substitutes, and 1/2 lb of scallops. Perfect!!!!

This was quite good. I did add some asiago cheese to it but other than that I stuck to it as written. I thought it did come out rather runny. I think the key to making this good is using quality ingredients like fresh crab meat not the canned stuff. It makes it more expensive , but it tastes better.

I made this for Easter and was not impressed, though my guests said they liked it, perhaps they were being polite. The cream of mushroom soup did not enhance the seafood, but rather it overpowered it. I would try it again but use Shrimp or Crab Bisque to achieve more of a seafood nuance. I used tilapia, scallops and medium sized shrimp, all uncooked. They were not overcooked in the lasagne. I used a one pound box of noodles. Even after sitting after taking it from the oven the mushroom soup layers were runny. On the plus side, it was VERY easy to make and not a total disaster, jut not the seafood flavor I had hoped for.

One of my favorite recipes! Like others, I substituted the cottage cheese with ricotta. Turned out perfect!

I tasted it.. thought.. hmm.. not sure I like this.. This tied for first place with the only other bad recipe I've prepared in my lifetime. Fortunately, the grandkids I served it to are younger than the kids were when the other "winner" appeared on the table.. and I'll live it down ;) Sorry, but this should get negative stars in our opinion.

I thought this was excellent except for two things: (1) next time i will use 12 noodles instead of nine and (2) i will use uncooked shrimp in place of the cooked shrimp. (i used large shrimp cut in half instead of small and it ended up being rubbery and overcooked.)

This is the recipe that I grew up on and we still make it today for special occasions and guests. I normally add a pound of bay scallops to the dish. Leftovers (although rare) are always phenominal. This is truly an awesome dish albeit a bit on the pricy side.

This is very good and easy to make. I made some changes. We dislike scallops, so I omitted those and used baby shrimp, crab meat and canned whole baby clams (one can, drained). I added fresh thyme and highly recommend it. I substituted ricotta for cottage cheese (personal tastes) and it was great. I also used grated provolone instead of cheddar. And I used oven ready lasagna noodles, which worked fine. Leftovers are very tasty. Thanks for the recipe!

a bit rich, a little goes a looooong way, but still great

We did not care for this.

This recipe is really tasty and fairly easy to make. I used a cheddar-mozzarella blend, substituted ricotta cheese for cottage chesse and added some fresh garlic to the onion mixture. YUM!

Very very very nice. The reviewer who said that this tasted like shrimp clam chowder was right. Hubby and I liked it very much. However, the smell was a bit offensive. We didn't mind it, but this is not something to eat at the office. Still giving it 5 stars, because I like the taste and the idea.

EXCELLENT!!! I've been searching for a good Seafood Lasagna & this is the best I've ever made! Gave some samples to family & they LOVED it. It is so creamy & it just gets better the longer it sets. Thanks for a wonderful recipe that is already a family favorite!

I made this tonight for my husband and his brother, I did't really care for the taste, actually it kinda tasted like a shrimp clam chowder. I followed the recipe to a T except instead of 2 cans of cream of mushroom I added 1 can of cream of mushroom and 1 can of Cream of chicken. I will not be making this again, seafood lasagna is not as good as it sounds, stick with the regular. :}

This was good, a little bland--even after adding lots of garlic. I will attempt to make this dish for my family again, though I think that I will try adding some sun-dried tomatoes and a few capers chopped into it. Thanks for the recipe!!!

This is my first attempt at Seafood lasagna. It turned out great! The only change I would make is to skip the salt. It was just a little too salty for me. I think the sodium in the cream soup is enough all by itself. When first removed from the oven, this dish is very lidquidy. We let it sit for about 15 minutes before cutting. It solidified to the perfect consistancy for cutting pieces that didn't run all over the plate. Please try this one. It's a very nice change from regular lasagna.