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Shrimp and Scallop Lasagna Recipe

Shrimp and Scallop Lasagna

Recipe courtesy Martha Nesbit as adapted by Paula Deen

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (213)

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Average Rating:

Total Reviews: 213

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  • on March 17, 2013

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    I am really shocked at all great reviews of this recipe. It was terrible, just awful! No flavor, disgusting! I don't think there are any tweaks that could redeem this recipe. Huge waste of food. I am so disappointed.

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  • on January 02, 2013

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    OMGoodness!!!!!!!!! This was a HUGE success with my family!!! I received the ultimate rating of scrup-a-dilous from my daughter. I took the advice from one review and used pepperjack, cheddar, romano and mozzarella cheese. I used about a cup and a half of each cheese. I bought a quart of half and half and used all of it except 1/4 cup. I used shrimp, scallops and real crab meat. It came out perfect. It wasn't soupy at all. My family wanted more. Too bad I only made one pan. Next time I will definitely make two pans.

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  • on November 13, 2012

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    I made extra sauce as suggested and it was a bit soupy in the pan. I added Old Bay (every seafood dish is better with Old Bay in my opinion! and used another reviewers' suggestion to use some milk instead of all half and half to cut down on calories but that might have caused the soupiness. I have a feeling it will be better tomorrow. . maybe I'll be more organized next time and make it a day ahead.

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  • on October 20, 2012

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    Thank you, reviewers, I made extra sauce, as well. I added a little nutmeg (as I do with most cream sauces, added a thin layer of a grated provolone/mozzarella cheese to each layer. I reduced the fat a little by substituting 1%milk for half of the half&half and put a layer of fresh chopped spinach to each layer. Still an indulgence! It was creamy and rich and soooo good.

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  • on May 09, 2012

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    I made this 2 weeks ago as a taste tester for a Mother's Day lunch coming up. It was delish! However, I followed the others' advice & doubled the sauce and it was way too much sauce. The Lasagna became too soupy. Fortunately, I was able to drain a lot of the liquid before serving it and no one knew. When I make it this weekend, I will make only an add'l 1/4 of the sauce. I also think this lasagna was even better the second day.

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  • on March 12, 2012

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    Made this yesterday. Was a huge hit. Alot of empty plates. As others suggested I doubled the sauce. I added some ricotta I had on hand and also some chopped clams and mushrooms. Would definately like to make this again soon!

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  • on February 22, 2012

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    hi paula this recpie was fantastic me and my husband
    enjoyed it very well. the only thing i had to do was
    double the sauce. but every thing elso was ok.i also
    served this dish with a side salad. thanks for the
    recipe paula.

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  • on December 26, 2011

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    As other reviewers have said, double the sauce.

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  • on December 10, 2011

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    Delicious! You definitely need to make more sauce than the recipe calls for though

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  • on December 08, 2011

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    I have made this over and over again when I have company - double the sauce. Excellent

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