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

Alaskan Halibut Lasagna Recipe

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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


  • 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


  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.

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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."

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."

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!!!!!!!"

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!"

Reviewed Oct. 30, 2012

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

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