Rich and creamy

We buy this seafood lasagna a few times a year and really enjoy it. Yes, the seafood (shrimp, scallops and minced lobster) pieces are on the small side but it tastes quite indulgent to me. For the best results I'd recommend letting it sit for 5-10 minutes or so after taking it out of the oven. It stays hot for a while and the sauce thickens as it rests.

This is a nice change from traditional lasagna. You can see and feel the different seafood pieces. Downside is it's not very firm and the cream and cheese filling is very runny, so out just falls apart.