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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
Nutritional 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.
Originally published as Alaskan Halibut Lasagna in Taste of Home August/September 2000, p31
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Reviewed on Nov. 16, 2011 by scrappy16
Outstanding! Better than anything I have tasted in a fine seafood restaurant. I made as directed except I used no bake lasagna noodles and 4 cups of mozerella cheese instead of the 2 cups of swiss. Next time I make it, I think I will use half mozerella and half shredded parmesan cheese. I recommend doubling the recipe for the sauce as it was not enough to finish the layering. I had to make another batch before I could place it in the oven. There were plenty of leftovers to enjoy the next day. This would also make a great potluck dish. Thanks for the recipe.
Reviewed on Sep. 11, 2011 by darcien007
Thank you so much for this recipe. I LOVE seafood. I made a couple of tweeks based upon what I had on hand. I sauteed frozen cut up Mahi Mahi, cut up scallops and previously frozen shrimp and squeezed lemon over all.The seafood sautee made a nice broth of which I added dried parsley and some thyme and dill and a little more lemon.Made the white sauce as directed but I used the broth the seafood made along with the chicken broth flour and butter.Layered no boil lasagna with seafood, sauce, fresh spinach, swiss cheese. Repeat and top layer is noodles with sprinkled parmesean cheese and more swiss or I used provolone. One of the best dishes I have ever made. Thank you for this recipe!
Thank you so much for this recipe. I LOVE seafood. I made a couple of tweeks based upon what I had on hand. I sauteed frozen cut up Mahi Mahi, cut up scallops and previously frozen shrimp and squeezed lemon over all.
The seafood sautee made a nice broth of which I added dried parsley and some thyme and dill and a little more lemon.
Made the white sauce as directed but I used the broth the seafood made along with the chicken broth flour and butter.
Layered no boil lasagna with seafood, sauce, fresh spinach, swiss cheese. Repeat and top layer is noodles with sprinkled parmesean cheese and more swiss or I used provolone. One of the best dishes I have ever made. Thank you for this recipe!
Reviewed on Aug. 16, 2011 by et2mom
This was a great recipy!! When I first put it on my meal plan everyong we YUCK but once they tries it they were singing a different song and wanted to know when I was going to make it again. I fallowed the recipy with the exception of I added imatation crab meat as the fish inbetween layers was kinda thin...this was fabulous!! definatly a keeper recipy.
Reviewed on Jul. 17, 2011 by jamielaborer
I fixed this for a special friend for a late night dinner. I was fabulous! The flavors were great and it can easily be used with any fish, shellfish, or both. My lady friend was pleasently surprised by this meal.
Reviewed on May. 15, 2011 by kolaber
This was amazing! Thank you so much for sharing! We used cod instead of halibut, due to the lack of availability and used mozzarella instead of swiss (preference). The whole family loved this! And as the cook, I loved it. Easy and simple to follow. Definitely will be making this more regularly!
Reviewed on Feb. 06, 2009 by mrs_h
I've also thrown in some small, cooked shrimp. Yum!
This was my husband's birthday dinner request, and I prepare a ton of recipes from Taste of Home!
Reviewed on Oct. 11, 2008 by peach08
I have made this twice, but with chicken breast instead of fish...it is EXCELLENT!! Very rich and creamy and just plain indulgent..not for dieters!!
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