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Alaskan Halibut Lasagna Recipe
Alaskan Halibut Lasagna Recipe photo by Taste of Home
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Alaskan Halibut Lasagna Recipe

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5 15 19
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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
TOTAL TIME: Prep: 35 min. Bake: 40 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 40 min. + standing
MAKES: 8 servings

Ingredients

  • 6 tablespoons butter, divided
  • 1-1/2 pounds halibut steaks, bones removed and cut into 1-inch cubes
  • 3/4 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 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

Nutritional Facts

1 piece: 499 calories, 29g fat (17g saturated fat), 116mg cholesterol, 538mg sodium, 27g carbohydrate (3g sugars, 1g fiber), 31g protein

Directions

  1. In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Add garlic; cook 1 minute longer. Remove and set aside.
  2. 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.
  3. 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.
Originally published as Alaskan Halibut Lasagna in Taste of Home August/September 2000, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Alaskan Halibut Lasagna

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
climbergirl
Reviewed Aug. 20, 2015

"This recipe was a great way to use extra baked halibut I had. Because it was cooked already, I just flaked the halibut and set it off by itself and then mixed the rest of the ingredients including the butter and thyme that should have been with the halibut.

There was not near enough sauce. I should have doubled it. I used regular uncooked lasagna noodles and did my mom's trick of pouring 1/3 cup of water around the edges of the pan before cooking.
This recipe was delicious, and I will definitely use it again."

MY REVIEW
DeboraLZ
Reviewed Jun. 19, 2015

"This was truly outstanding! I did double the sauce and added more lasagna noodles to fill my pan, but next time will only increase the sauce by half."

MY REVIEW
harleyroze
Reviewed Nov. 4, 2014

"This is to die for!!! I live at Silverlake Washington, instead of using Halibut I use Crappie or Perch, sometimes Bluegill just depends on whats biting, I also add sliced tomato the last 10 minutes of baking ...YUM!!!!!!!"

MY REVIEW
cs1977
Reviewed Dec. 14, 2012

"my one year old couldn't stop saying "MMMM!!!" with every bite! we used Cod because we couldn't get fresh halibut and it was absolutely delicious. and SO EASY TO MAKE!"

MY REVIEW
lalg
Reviewed Oct. 30, 2012

"This is a keeper! Even better the next day."

MY REVIEW
amcrey
Reviewed Sep. 28, 2012

"Wonderful!! I used halibut the first time and next used a white fish. Was great tasting both times. Even Grandkids liked it."

MY REVIEW
jsgoldn
Reviewed Sep. 26, 2012

"This Alaskan loved it! Modifications: I use a little less halibut and add 8 oz. imitation crab. The recipe is unclear about the noodles, since half a 16 oz. package is 9 noodles. To adjust for this and make sure there's enough sauce to go around, I use an 11x7 baking dish and use three layers of three noodles each, leaving some sauce and extra cheese to cover the top noodle layer. I've used both Swiss and a half-mozzarella, half-Parmesan mixture--both were good."

MY REVIEW
scrappy16
Reviewed Nov. 16, 2011

"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."

MY REVIEW
darcien007
Reviewed Sep. 11, 2011

"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!"

MY REVIEW
et2mom
Reviewed Aug. 16, 2011

"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."

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