Shrimp and Scallop Lasagna

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I made the recipe as advised by other viewers and doubled the sauce however I added thyme and dill for seasoning (no seasoning??? how blah I also used boursin garlic & herb cheese instead of the romano cheese, since my parmesan block turned out to be moldy. I also used the no-cook lasagne noodles that I soaked in hot water since it seemed there wouldn't be enough moisture to cook them. AND I added mozzarella in the middle layer. YUMMMM.

With my additions it's a 5!!

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This was not hard to make at all. The whole family loved it and it is now a requested dinner often. Thanks Paula

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I have made this a couple of times when we are having company and it is always a huge hit. I like to make this in the morning and just pop it in the oven before company arrives. Just serve with a salad and some bread and you have a great meal.
I agree that you must double the sauce or it will not be enough. If you are substituting crab for the scallops you MUST use high quality lump crab meat or it will taste fishy. Scallops are a mild tasting seafood and crab is not unless it is quality. You can also substitue chicken for either or all of the seafood.
Also, if you use fresh grated cheese from the deli section of your grocery store, it has a better flavor.

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I took a chance and made this for the first time for company. It was absolutely wonderful. I used a 11 x 14 pan, and 5 of us stuffed ourselves. There were 2 normal-sized portions left over. I doubled the sauce, and used 1 lb. shrimp, 1 lb. bay scallops, and 1 lb. of chunks of Krab (the fake kind. I used 15 lasagne noodles. I will definitely make this again....and again....and again. Never had a bad recipe from Paula. :

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This came out pretty good. You have to cook the rue properly before adding the half and half and using good quality cheese and seafood is a must. If I make this again, I would like to add some ricotta cheese, like you would find in a more traditional lasagna. This reminded me more of a caserole than a lasagna.

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I had 10 coming for dinner, so I increased the recipe (one and a-halfed everything and made and baked it ahead of time, refrigerated overnight, brought out to room temp and reheated with fresh parm sprinkled over top and covered with foil at 350 for 25 min. I used 32 oz. H & H, 1 3/4 lb. shrimp (cut unto bite sized peices 1 lb. bay scallops, and 12 oz, imitation crab (pollock pulled into bite sized pieces. I used Fotina instead of Romano as well as Italian mix shredded cheese (8 0z. Threw in a little crushed red pepper to taste. Taste bud nirvana!

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I did everything right made more sauce and added crab meat. But after it finishing baking and cooled. I tried the lasagna and it tasted fishy.
Maybe it will taste better the second day.

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Everyone loved the dish but I'm glad I followed the advice of many and doubled the sauce. I can't imagine how dry it would have been using the suggested recipe. I threw in a pound of crab meat and it really made the dish.

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I've made this many times since first getting the recipe from a Paula cooking "class" in Savannah in 2005. it's delicious! But I often skip the "lasagna" part and serve the seafood and sauce over fettuccine or other pasta. That way I don't worry about running short on the sauce or dealing with lasagna noodles. Simple and elegant.

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I guess I am way different from all of the other people who rated this recipe. I took the advice of several reviews, and did double the sauce...but in the end was very disappointed. Not that I am ever going to try this recipe again, but if for some odd reason I were to, I would not cook the lasagna noodles first. By the time they were cooked and "set aside" they became hard while preparing the rest of the recipe. I followed the recipe to a tee other than making more sauce, which it for sure needed. I had to end up preparing the sauce in a pot, because I did not have a skillet big enough to hold all of the ingredients, not sure if this had any effect on the end result. Really bummed that it wasn't what I expected....