Seafood Lasagna with Taragon

My husband loved this dish and it cooked up very nicely. I used fresh shrimp as well as scallops in a layer and made the standard spinach/ricotta middle layer in order to get a bit of veggie and color. Delish!

This is wonderful and quite a treat. I cut the recipe in half. I added 10 oz. of frozen spinach, thawed and squeezed, 1/4 c sun dried tomatoes, Old Bay seasoning and I did put in the 1 c of cottage cheese. I didn't have lasagna noodles so I used 1 and 1/3 c small pasta, uncooked. Instead of canned shrimp, I used 1 Lb. of large shrimp uncooked, cut into 1/3s. I omitted the capers and tarragon. I cooked it in a 8x8 pan . It bubbled over some so next time I'll use a bigger pan. This is our new favoriate seafood recipe.

I added fresh shrimp and imitation crab meat to this, and also Old Bay Seasoning. I cooked it the night before and heated it up in the oven the next day. I got many requests for the recipe. I mixed the shrimp, crab, cottage cheese (to which I added a little grated parmesan cheese). I then layered with sauce, noodles, cottage cheese mixture, etc.

Excellent. I made a couple of changes in that I used a combination of frozen scallops and shrimp instead of canned shrimp. I sauted the shrimp and crab very briefly before adding it to the casserole ( 1 1/2 minutes) I used imitation crab ( the pollock stuff) instead of canned crab. I also added 1 chopped roasted red pepper to the seafood layer for a little added colour. It is rich, but very good. I am keeping it. Thanks. Barb!

Very good!! My husband said that this is a keeper!! I did cook the lasagna first since it usually doesn't seem to cook evenly if it's raw. So it turned out kinda soupy. Next time I'll half the broth and milk. I think that I'll also add some chopped sun-dried tomato. For some reason, I think that lasagna needs some tomato taste to it. Very good though!!