Attempting Seafood Lasagna

That sounds awesome. Never made it but I would probably try to use the thinnest pasta I could so that the seafood really comes out.

It's not a dish I care for, but I suggest that when you're making it, you take care not to overcook the seafood. Don't know how it would work for this dish, but for stuffed eggplant/mirliton, for example, I add the shrimp raw. They do put off some juices, but it works fine for those dishes. Not sure about the lasagna.

I would think light on the sauce and cheeses so the seafood isn't overpowered as suggested above.