An excellent lasagne for the seafood lover. Lasagne sheets are layered with cheese, prawns, crab and mushrooms in a white wine cream sauce. Serve with a side salad and/or garlic bread, if desired.
I thought the sauce would end up too thin, so I replaced the wine & milk with cream. Made it very rich - and popular! - 20 Jul 2015
The resaon this recipe comes out too runny is that it calls for the mushrooms to be added raw. They release alot of water as they cook. I sauted them first before I added them. I also used diced green onion and red pepper for flavor and color. I replaced the cream of mushroom soup with Cream of Shrimp soup. Not all grocery stored carry it but you can find it. It gives the lasagna more of a seafood taste. If you have a small family this recipe is easy to cut in half. Delicious!!!!! Leslie - 22 Mar 2003 (Review from Allrecipes US | Canada)
I LOVED IT!!!!!!! I cooked it without using the white wine, because i'm under the age to buy it, but your recipe was terrific. The only thing I had against it was that the prep time was more than planned... and the sauce was a little watery. But I refrigerated the lasagna over night, and the next day, I heated it up, it was GREAT!!!!!! I guess because it was refridgerated the sauce thickened, and it was GREAT!!!!!!!!!!!!!!!!!!!! - 27 Apr 2002 (Review from Allrecipes US | Canada)