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Alaskan Halibut Lasagna
I use tender, mild halibut that we catch in Cook's Inlet near our home for this delectable white lasagna. Even "meat and potatoes lovers" compliment its great taste. You can substitute cod or chicken for the halibut if you like. -Evelyn Gebhardt, Kasilof, Alaska
8 Servings
Prep: 35 min. Bake: 40 min. + standing
Ingredients
6 tablespoons butter,
divided
1-1/2 pounds halibut steaks, bones removed and cut into 1-inch cubes
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/3 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups chicken broth
1 cup heavy whipping cream
8 ounces lasagna noodles, cooked and drained
2 cups (8 ounces) shredded Swiss cheese
Minced fresh parsley, optional
Directions
In a large skillet over medium heat, melt 2 tablespoons butter. Add
halibut, garlic and thyme. Cook until fish flakes easily with a
fork, about 10 minutes. Remove and set aside. Add the remaining
butter to the skillet. Stir in flour and salt until smooth; cook and
stir until golden brown. Gradually add broth and cream. Bring to a
boil; cook and stir for 2 minutes or until thickened.
In a greased 13-in. x 9-in. baking dish, layer half of the noodles,
halibut, white sauce and cheese. Repeat layers. Cover and bake at
350° for 20 minutes. Uncover; bake 20 minutes longer or until
bubbly. Let stand 15 minutes before serving. Sprinkle with parsley
if desired. Yield: 8 servings.
© Taste of Home 2009
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Alaskan Halibut Lasagna
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Nutrition Facts:
1 serving (1 piece) equals 499 calories, 29 g fat (17 g saturated fat), 116 mg cholesterol, 538 mg sodium, 27 g carbohydrate, 1 g fiber, 31 g protein.
© Taste of Home 2009